zoom Spiced saffron puddings with mango
  • Save to your scrapbook
  • Save to your scrapbook

    Spiced saffron puddings with mango

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spiced saffron puddings with mango

    "A clean, invigorating end to a meal. We’re still waiting for summer’s bounty of English fruit, so this dessert makes the most of the lovely mangoes that are available." Stevie Parle

    • Preparation time: 5 minutes, plus chilling
    • Cooking time: 70 minutes
    • Total time: 75 minutes, plus chilling 60 minutes 15 minutes

    Serves: 6


    1.2 litres whole milk
    6 tbsp caster sugar
    1 tbsp cardamom pods
    1 tbsp black peppercorns
    Pinch saffron
    3 leaves Costa gelatine
    3 ripe mangoes


    1. Set the milk over a medium heat, add the sugar and spices and bring to the boil. Transfer the mixture to a clean pan, leaving behind any skin on the milk, and allow to simmer for 1 hour until reduced by half. Taste the mixture: you want it to be sweet and spicy. If it’s not sweet enough, reduce further or add a little more sugar. Allow to cool a little.

    2. Soak the gelatine leaves in cold water for 5 minutes, then stir into the warm milk. When dissolved, pour into 6 ramekins or tea cups and chill for 4 hours or overnight. 3 Peel and slice the mangoes and serve with the spiced saffron puddings.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars