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Recipe: en.christinesrecipes.com/2008/06/mango-pudding-chinese-st...
Mango Pudding Recipe (Chinese Style)
Christine's Recipes
Nothing is easier than making this Chinese style mango pudding. It’s a no-brainer recipe without any fuss at all. The mango pudding is very addictively delicious. It’s a crowd pleaser in any social gatherings.
Prep time: 5 mins
Cook time: 15 mins + Chilling time
Yield: 6 serves
Ingredients：
2 packets of Mango Jelly, each 85 gm
175ml fresh milk
85ml evaporated milk
2 mangoes (pureed)
1 egg (optional)
Method:
Add Jelly powder to 225 ml hot water and mix well until dissolved and smooth. Pour 110ml cold water into the mixture and stir again.
Pour fresh milk and evaporated milk and mix well. (If you like egg, you can add the whisked egg into the mixture now.) Add pureed mango and stir until everything mixed well.
Pour mixture into jelly mold and chill about 4 hours until set.
To serve, dip jelly mold briefly in hot water then turn pudding out onto platter. Garnish with mango slices or add evaporated milk if desired.
Notes：
If using other brand of jelly powder, please adjust the amount of it as the sweetness will be different.
Make sure the jelly powder dissolves in hot water completely before mixing in other ingredients.
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A pudding that I cooked a week beforehand & reheated by steaming for two hours. The pudding was delightfully light and fruity! I was told that it wasn't good as it didn't taste like 'real' Christmas pudding, the sort that you have to add a pint of cream before it becomes edible.
The origins of the pudding are not clear; however, the generally accepted story is that it was first made by accident in 1820 when the landlady of the White Horse Inn (now called the Rutland Arms) left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked the egg and almond paste set similar to an egg custard in texture and the result was successful enough for it to become a popular dish at the inn.
The Bakewell Pudding is exclusive to Bakewell.
Bakewell Tarts are a completely different confection, both in appearance, flavour and texture. These are made by larger commercial bakeries, usually with icing sugar on top, which have spread the name.
The recipe still used in The Old Original Bakewell Pudding Shop consists of a puff pastry shell with a layer of jam, covered with a filling of eggs, sugar, butter and almonds