Let me start by saying that I am very proud of myself! I had a craving for something sweet. Now that’s rare in my world as I’m a savoury kinda girl. But on this day I wanted something naughty I guess. So how was I going to work that out given that I’m off a lot of stuff lately including refined sugars? Well, I knew there had to be a solution to this craving somehow. After spending half my day pondering my dilemma and pacing up and down in my kitchen, I stopped mid-thought in front of a bowl of mangoes. Yes, they are starting to come back into season finally! And ,these were the first ones I had bought. I haven’t gotten round to doing much them yet because, well, I’ve been eating them! Yes, in all their gorgeousness all I have been able to do is dig into the fruit. The last time I made anything with mangoes was almost a year ago when I made mango crumble.
So anyhoot, this bowl of mangoes made me think. How can I make a dessert out of you that I won’t feel guilty about? My mind wandered back to when my mum used to make spotted dick, a British steamed pudding and it all evolved from there. Steamed mango pudding with a mango coulis. Genius! Now my oga looked at me all cockeyed when I told him that I was making him a steamed, sugar-free and wheat-free pudding. But, when they were done and after much hesitation he took a bite and the rest was history.
It’s all about the mangoes. I’m still waiting to get my hands on some cherry mangoes though. Those are the best.
Mango puree makes these puddings light and fluffy.
The great thing about this dessert is that it’s steamed.
1/2 cup of self-raising flour
(*In place of the above I used 1/2 cup of coconut flour – will show you how to make this in an upcoming post – and 1 tbs of arrowroot powder. When I find out where to get this in Lagos I’ll definitely share)
1/4 tsp sea salt
1/2 tsp baking soda
4 large eggs
1/2 cup and 2 tbs of honey
1 tbs vanilla extract
1 tbs almond extract
Raisins and almond flakes to garnish (optional)
Total cooking time: 1 hour 30 mins (prep & serve – 30 mins, cooking time – 1 hour)
Preparation: Steamed puddings
- In a large bowl combine all the dry ingredients – flour, baking soda, sea salt and set aside
- In a separate bowl add the eggs, almond and vanilla extract, and honey and whisk together and set aside
- Peel the mangoes and slice off the flesh. place the mangos in a food process and and blend into a pulp
- Back to the dry bowl. Start to slowly fold in the wet ingredients into the dry ingredients with a wooden spoon and make sure they are thoroughly combined
- Then pour in half the pureed mangoes and continue to fold the mixture together until again thoroughly combined
- Grease 4 small tart tins with olive oil and then line each one with parchment paper
- Spoon the pudding mixture into each tart tin and then wrap the tin in aluminium foil to seal tightly. Do make sure that the tins are wrapped securely and that there is no air inside
- Place water in a steamer and sit the tart tins in the collander and cover them to steam. If you do not have a steamer, you can fake it. Simply pour water into a pan until it is filled 1/3 of the way and place a saucer upside down into the pan. Place your tart tins on top of the saucer and then cover with the lid.
- Cook the puddings on medium heat for 1 hour. Add more water to continue steaming if required. You can check if it is cooked by piercing one with a toothpick. When it’s cooked it will come out clean.
- Remove the puddings from the steam and let them sit to cool for about 10 minutes
- Unwrap and place on a plate to serve, sprinkle with raisins and almond flakes to garnish
Preparation: Heat-free mango coulis
- With the remaining mango puree in the food processer, add in 2 tablespoons of honey and the juice of half a lemon
- Blend the ingredients together until they are at a very smooth consistency
- Serve in a shot glass along with the pudding