Grogmas Pudding

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, roasted salted Macadamia nuts, and candied lemon peel

• 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 or stand mixer, combine egg, milk, vanilla and mango until well blended.  Combine both mixtures and mix well. Fold in the cup of chopped fruit and nuts, then add the melted butter and mix well.  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 a trivet or steamer rack to the pot. Place pudding basin in the steamer.  Add water to about halfway up the side of the basin. Steam for 2 hours, checking every 20 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, allow to cool for 30 min, plate and flip. Serve warm with rum sauce and toasted coconut.