Meals and Courses

  • 1 small ripe mango
  • 225 g (7½ oz) plain flour
  • 2 teaspoons baking powder
  • 150 g (5 oz) golden caster sugar
  • 50 g (2 oz) porridge oats
  • 1 egg, beaten
  • 175 ml (6 fl oz) milk
  • 1 teaspoon vanilla bean paste or extract
  • 100 g (3½ oz) slightly salted butter, melted
  • vanilla sugar, for sprinkling

Halve the mango each side of the flat central stone. Cut away the stone, then peel and dice the flesh into 5 mm (¼ inch) pieces.

Sift the flour and baking powder into a bowl, then stir in the caster sugar and oats. Beat together the egg, milk, vanilla and melted butter in a jug. Add to the dry ingredients with half the mango and stir together using a large metal spoon until just combined.

Spoon the mixture into a greased and lined 1 kg (2 lb) or 1.3 litre (2¼ pint) loaf tin (see page 15). Scatter with the remaining mango pieces and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 1 hour or until well risen, firm to the touch and a skewer inserted into the centre comes out clean.

Leave to cool in the tin for 5 minutes, then loosen at the ends and transfer to a wire rack to cool. Peel off the lining paper and serve warm or cold, sprinkled with vanilla sugar.

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