Pudding

• 1 cup sugar                     

• 1 cup flour             

• 2 tsp baking soda                     

• 1 tsp cinnamon             

• 1/2 tsp sea salt                   

• 1/3 cup melted butter

• 1 egg

• 1 cup ripe Mango

• 1 cup chopped candied pineapple, candied lemon peel and unsalted Macadamia nuts

• 1/2 tsp. vanilla

• 1/2 cup coconut milk

How to:

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• In large bowl sift together the dry ingredients.  In a separate bowl, using an electric hand mixer, combine butter, egg, milk, vanilla and mango until well blended.  Fold in the cup of chopped fruit and nuts. Add the wet ingredients to the dry and mix well with the electric mixer. Generously butter a pudding basin (Mason Cash S30), then add a circle of parchment paper at the bottom of the bowl.  Pour the batter.  Cover the bowl with a piece of parchment paper and then a piece of aluminum foil.  Tie paper and foil tightly around the lip of the pudding basin.  Make sure to leave just enough give on the top of the paper and foil in case the pudding expands.  Add a handle by taking string and looping in on both sides of the basin, grasping the twine on the bowl, making a large loop for a handle to remove pudding from steamer. Add water to a steamer with a top. Place basin in the steamer, making sure it’s not touching the water. Steam for 1 ½ - 2 hours, checking every 5-15 minutes to add water.

• In the meantime, combine the rum sauce ingredients in a medium bowl and refrigerate.  For a non-alcoholic version, use this instead:  1 tbsp sherry vinegar, 1 tbsp coconut balsamic vinegar, 2 tsp coconut palm sugar, 1 tsp vanilla and coconut extract.

• Remove pudding and serve with rum sauce and toasted coconut.

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Rum Sauce:

• 1 egg beaten             

• 2 tbsp melted butter     

• 1/8 tsp sea salt 

• ½ cup heavy cream, ½ cup coconut cream

• 2 cups powdered sugar

• 1 – 2 tbsp good rum

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