Mango pudding

Celebrate the Chinese New Year tradition with this Asian-inspired mango pudding. 

Preparation Time

20 - 380 minutes

Cooking Time

5 minutes

Ingredients (serves 8)

• 2 x 425g cans mangoes in syrup, drained reserving syrup
• 5 tsp gelatine powder
• 100g (1/2 cup) caster sugar
• 500ml (2 cups) mango nectar
• 375ml can evaporated milk
• Double cream, to serve
• Thinly sliced fresh mango (optional), to serve

 

Method

1. Process the canned mango in a food processor until smooth. Transfer to a large bowl.
2. Place 185ml (3/4 cup) of the reserved syrup in a heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Whisk the mixture with a fork until the gelatine dissolves.
3. Place the sugar and 185ml (3/4 cup) of the mango nectar in a medium saucepan over medium-low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Set aside to cool.
4. Add the gelatine mixture, mango nectar mixture, evaporated milk and remaining mango nectar to the mango puree. Whisk until smooth. Divide among eight 250ml (1-cup) capacity serving glasses. Place in fridge for 6 hours or until set.
5. Top with cream and fresh mango, if desired.

Jellied Christmas pudding

Ingredients (serves 10)

 

• 2 cups raisins, chopped
• 4 cups sultanas
• 1 1/2 cups currants
• 1 cup caster sugar
• 125g glace apricots, finely chopped
• 100g glace cherries, finely chopped
• 2 tablespoons gelatine
• 1/2 cup sweet sherry
• 1/2 cup brandy
• 1/4 cup lemon juice
• extra glace apricots and cherries, to decorate

 

Method

1. Place raisins, sultanas and currants in a large colander and wash fruit under cold running water until water runs clear. It is important to make sure that the fruit is really clean, or your jelly will not be clear. Drain well.
2. Stir sugar and 2 cups of water over a low heat until sugar dissolves. Increase heat to medium and add fruit. Simmer, uncovered, for 10 minutes. Drain fruit, reserving liquid. Strain liquid through a sieve lined with muslin.
3. Place fruit and strained liquid in a bowl. Add glace apricots and cherries to fruit mixture. Whisk gelatine and 1 cup of cold water in a jug. Stand for 5 minutes. Place jug with gelatine mixture in a microwave and heat for 40 seconds or until gelatine is dissolved. Cool slightly and add to fruit mixture. Stir until well combined. Add sherry, brandy and lemon juice to fruit mixture. Stir until well combined. Pour fruit mixture into an oiled, 8-cup mould. Refrigerate overnight to set.
4. Carefully unmould jelly onto a platter or stand. Decorate top with extra glace fruit or a sprig of holly. Cut into slices and serve with thick cream, or custard, if desired.