Recipes>Mango Recipes

Nadiya Hussain’s Mango and Black Peppercorn Cranachan

by Nadiya Hussain from Nadiya Bakes

Easy

Makes 6

Total 25min

Prep 20min

Cook 5min

As seen on her BBC2 series Nadiya Bakes , this quick and easy mango and cornflake pudding is Nadiya Hussain ‘s own twist on a classic Scottish dessert.

Discover more delicious Pudding recipes

From steamed puddings to fruit crumbles

From the book

Nadiya Bakes

Nadiya Hussain

Nadiya Bakes

A collection of all new baking recipes accompanied by gorgeous photography

Packed with cakes, pies, and puddings to warm the heart and lift the spirits

Including mouthwatering savoury bakes as well as irresistible sweets

Buy From

Introduction

I love simple creamy desserts like this, which are easy to make, easy to adapt and can be prepared in advance. This is my slightly unorthodox take on a classic Scottish recipe, which traditionally contains cream, raspberries and oats, but in my version the soft cream is swirled with mango and buttery cornflakes, with a hint of black peppercorns.

Tags

Ingredients

Method

Start by cooking up those cornflakes. Add the butter to a large non-stick pan and as soon as the butter is melted and hot, add the cornflakes.

Toast the cornflakes for about 5 minutes till they are golden and have soaked up the butter. They need to be very crisp, toasty and noisy, so just keep stirring and moving them around.

Pop onto a baking sheet, sprinkle over the black pepper and, using a spoon, toss them around so they all get a little bit of that black pepper. Leave to cool.

Add the mango pulp to a bowl with the mango pieces, mix and leave to one side.

Have six serving dishes at the ready and spoon a layer of the mango mixture into the base of each.

Add the cream to a bowl with the caster sugar and whip to soft peaks. Now add a third of the cooled cornflakes and fold through. Add the mango mixture, leaving just a little for the tops of all six, then ripple the mango through. Add to the six dishes on top of the mango base.

Spoon the remaining mango on top. If you are ready to eat, add the leftover cornflakes; if not, chill and leave the flakes in an airtight pot till you are good and ready.

Serve the desserts with their crunchy top and dusted with a sprinkling of icing sugar.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Pudding Recipes

View all

Alison Roman’s A Bowl of Salted Chocolate Pudding

by Alison Roman from Sweet Enough

Jamie Oliver’s Chocolate Orange Pots

by Jamie Oliver from Eat Yourself Healthy

More Mango Recipes

View all

Rick Stein’s Filipino Pork Belly Adobo with Mango Atchara

by Rick Stein from Rick Stein’s Food Stories

Mary Berry’s Party Cheesecake with Mango and Passionfruit Salsa

by Mary Berry from Mary’s Foolproof Dinners

More Recipes from Nadiya Bakes

View all

Nadiya Hussain’s Berry Hot Cross Buns

by Nadiya Hussain from Nadiya Bakes

Nadiya Hussain’s Croissant Ice Cream Pudding

by Nadiya Hussain from Nadiya Bakes

Get our latest recipes, features, book news and ebook deals straight to your inbox every week