Mango Upside Down Pudding
Ingredients:
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Flour 150gms
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Salt 1/2 tsp
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Butter or margarine 75 gm
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Castor sugar 75gm
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Eggs 2
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Baking powder 3/4 tsp
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Water or milk 60ml
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Slices of mango (under ripe)
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Golden syrup 2 tbsp
Method:
Cream the butter and sugar very well either with wooden spoon or by hand.
Beat up egg in a basin stand in a bowl of warm water. Add the egg gradually
to the fat and sugar beating very well between additions. When all the
egg has been added, scrape down the sides of the bowl and beat again to
ensure even mixing. Add the liquid to the creamed mixture. Sift flour,
salt and baking powder. Gradually fold in the flour with a metal spoon
adding little at a time. Fold lightly again to ensure even mixing. Line
a greased 750 ml size dish with golden syrup and arrange the sliced fruit
neatly. Cover with pudding mixture. Bake for 45 mins-1 hr, oven temperature
being 190°C/375°F/gas 5. Turn the pudding out so that fruit is
uppermost. Serve with mango syrup.