Sticky Mango Toffee Pudding
Pastry chef Hedy Goldsmith of Michael’s Genuine Food & Drink puts a tropical spin on this British classic by adding mango, lime and dark rum for good measure.
¾ teaspoon salt
1 ½ teaspoon baking powder
2 tablespoons butter
1 tablespoon lime zest
Rum Toffee Sauce (recipe below)
Mango ice cream, or Fresh Sliced Mangos (suggested)
Whipped Cream (suggested)
Preheat oven to 350°F. In a medium bowl, sift flour, salt and baking powder. Set aside. In a mixing bowl, cream butter, brown sugar and lime zest until light and creamy with an electric stand mixer with a paddle on medium speed until light and fluffy. With the mixer still on, add the eggs, vanilla, and rum, until incorporated. Then add mango puree, blending until smooth. Turn the mixer to low speed and carefully add the dry ingredients, mixing just until smooth and incorporated. Pour the batter into a 8×8 inch pan, lined with parchment paper or non-stick. Bake 30-35 minutes.
Meanwhile, make the Rum Toffee Sauce. Remove the cake from oven; … Read More