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Suzanne Crozier – Saucing Mango Pudding

Suzanne Crozier – Saucing Mango Pudding

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Suzanne Crozier –

Saucing Mango Pudding

Suzanne Crozier –

Saucing Mango Pudding

Tyd:

20 Min

Bedien:

2 Persone

Hoender

Bestanddele:

80 ml B-well Olive oil

125 g Cake flour

115 g Castor Sugar

10 ml Baking powder

1 ml Oryx desert salt

1 egg

150 ml Plain yoghurt

5 ml Vanilla

2 mangos, chopped in blocks

250 ml Mango Juice

Coconut custard: 

400 ml Coconut milk

2 egg yolks

45 ml Sugar

15 ml Corn starch

Metode: 


  • Set oven on 180˚C. 
  • Add dry ingredients in a large mixing bowl.
  • Add oil, egg, yoghurt and Vanilla. Mix until there are no more lumps.
  • Gently fold in the chopped mango blocks.
  • Pour into a prepared oven dish and pour mango juice over.
  • Bake for 20 to 30 minute or until batter is cooked.


Coconut custard: 


  • Gently heat coconut milk until steam appears.
  • Mix the egg yolk, sugar and corn starch to make a lump free paste.
  • Gently pour heated milk into yolks and stir well. Pour back into pot.
  • Cook over very low heat until custard thickens.

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