This is made by the steaming method. It hardly takes 15 min to cook this dessert. You can have it either hot or cold. But it tastes better when cold. So I would suggest you keep it in the refrigerator for at least two hours before eating. Then unmould and relish. It will be smooth and melt in mouth.
500 ml Milk
Pulp of one medium sized mango
2 Tbsp Vanilla Custard
5 Slices of White Bread
4 Tbsp Sugar
2 Tbsp Sugar.
Remove the sides of bread and cut slices into 4 parts. Grind them. Keep aside
Dissolve 2 Tbsp of custard powder in 2 Tbsp of water. Keep aside.
To caramelize sugar heat a pan and spread sugar on the base. Do not stir it till it starts melting. Stir it by swirling the pan only . It will take 1 to 2 min to get golden yellow colour. Immediately remove the pan. Avoid burning sugar otherwise it will taste bitter.
Here We go
Grease a 6" Pan. Pour the caramel and swirl the pan to coat the base with it.
On flame put a sauce pan and take 500 ml of milk. When it is warm add Mango pulp and sugar and whisk it to mix.
Add custard powder mix we had prepared to the milk, mango mixture. Keep on stirring otherwise it will stick to the bottom of the pan.
When the milk is thickened add the grounded bread slices to it in small quantities. When the full quantity of bread has been incorporated, keep on stirring till the mixture gets thickened. It will take around 7 to 8 minutes to get desired thickness. The mixture will start leaving the sides of the pan. Remove from fire .
Pour this mixture in the 6" pan over the previously poured caramel. Tap to remove air bubbles. Cover the pudding pan with a lid or Aluminum foil.
In a large vessel ( which can accommodate pudding pan)fill water upto one fourth of the pan and keep a stand on it. When the water becomes hot, Put pudding pan on this stand. Cover the pudding pan with a lid. Also cover the bigger vessel with a lid. Steam this pudding on low flame for 30 min.
After 30 min switch off the flame. Remove the pudding pan. When the pan is completely cooled refrigerate it for two hours or more. Take it out and run a knife along the sides of the pan. Invert it on a plate. The caramel will cover the top of the pudding and also run in the plate.
For a better juicy taste, I will suggest to keep it in fridge for another two hours. It will be soft smooth and melt in mouth.
Make it one day in advance as the texture and taste will be better.
While caramalizing suger remove the pan from fire as soon as it starts melting to avoid burning.
Refrigerate again after taking out the pudding from the pan for a juicy taste.