• 1 medium mango, cut into chunks
  • 2 tablespoons ready-made or homemade vanilla syrup (see below), plus extra for serving
  • 125 g (4 oz) unsalted butter, softened
  • 125 g (4 oz) caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 175 g (6 oz) self-raising flour
  • 4 tablespoons unsweetened dessicated coconut
  • 1 tablespoon milk

Grease a 1.2 litre (2 pint) pudding basin and line the bottom with a circle of nonstick baking paper. Scatter the mango chunks in the prepared bowl and drizzle with the vanilla syrup.

Put the butter, sugar, vanilla essence, eggs and flour in a bowl and beat for 1–2 minutes until creamy. Stir in the coconut and milk, then spoon the mixture into the pudding basin. Level the surface.

Cover the bowl with a double thickness of pleated nonstick baking paper and secure under the rim with string. Cover with foil, tucking the edges firmly under the rim.

Put the bowl in a steamer or large pan. Half-fill the pan with boiling water and cover with a tight-fitting lid. Steam gently for 1 hour 40 minutes, topping up the water as necessary, then allow to stand for 10 minutes.

Invert the pudding on to a serving plate and drizzle with extra vanilla syrup.

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