Mango and Honey Pudding with Candied Chilli and Crème Anglais

Microwave-baked mango sponge pudding finished with a yogurt-based custard and oven-dried candied chili garnish.

Vegetarian Quick Dessert Mango Microwave

Estimated Nutrition

Calories

546.3

kcal / serving

2185 kcal total

Carbs

67.1g

per serving

268.4 g total

Fat

29.6g

per serving

118.2 g total

Protein

6.1g

per serving

24.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Caster Sugar

For the pudding

110

Self-Rising Flour

Caster Sugar

For the candied chilli

Icing Sugar

Dairy

110

Butter

Softened, extra for greasing

Double Cream

Lightly whipped

100

Greek Yogurt

Fruits

0.5

piece

Mango

Stone removed, sliced

NutsSeeds

0.5

piece

Vanilla Pod

Split, seeds scraped

Vegetables

piece

Chili

Halved lengthways and widthways, deseeded

Method

Grease a small bowl with butter, dust with flour, and line with mango slices.

Spoon the mixture over the mango, cover with cling film, and microwave for four minutes.

Boil the chilli for one minute, drain, and bake on a tray for ten minutes.

Preheat the oven to 220°C.

Blend the butter, sugar, and flour in a food processor until smooth.

Remove the chilli from the oven and toss in caster sugar.

Mix the cream, yoghurt, vanilla seeds, and icing sugar together in a bowl.

Serve the pudding topped with the custard and candied chilli garnish.