Ingredients
For the pudding
85g/3oz butter, plus extra for greasing
85g/3oz soft brown sugar
85g/3oz self-raising flour
1 tsp baking powder
2 free-range eggs
2 tbsp milk
2.5cm/1in piece root ginger, peeled and grated
½ mango, peeled, stone removed, chopped
For the icing
2 tbsp icing sugar, plus extra to dust
2 tsp water
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pudding, place the butter and sugar into a food processor and blend until smooth.
3. Add the flour, baking powder, eggs, milk and ginger and blend until well combined.
4. Grease a 25cm/10in cake tin or flan tin with butter and place onto a baking sheet. Pour the pudding mixture into the tin and top with the mango pieces, pressing them down slightly into the mixture.
5. Transfer to the oven and bake for 12-15 minutes, or until risen and springy to the touch. Remove from the oven and allow to cool for a few minutes, then remove from the tin. Place onto a serving plate.
6. For the icing, place the icing sugar and water into a small bowl and mix well until smooth.
7. To serve, drizzle the icing over the pudding and dust with extra icing sugar.
