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.
Serves 8-9
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; it should be golden brown and have begun to pull away from the edges of the pan, with a toothpick sliding in and out of the center clean. Use a for to perforate the cake surface all over, and ladle half of the Rum Toffee Sauce over the top, and return to the oven for 5 minutes to finish. Remove from oven to cool for 10 minutes. Sliding a knife around the edges of the cake, and slice into 9 3-inch squares. Serve warm in a shallow bowl with warm Rum Toffee Sauce poured on top, and a scoop of mango ice cream, or fresh mango slices, and whipped cream.
Rum Toffee Sauce
Makes 3 cups
Place a small saucepan over a low heat. Heat butter until melted, and add the salt and brown sugar. Cook until the mixture starts to simmer, and the sugar has dissolved, about 3 minutes. Add cream and dark rum, stir until combined. Remove from heat. Keep warm. The sauce keeps for about a week refrigerated.
