Yan Tsou

Why it earned the handshake

Yan’s pudding is a tropical little sunburst: mango slices line the basin, a lime-and-ginger sponge steams beneath them, and caramelised coconut shards make the hat brim. Coconut custard arrives alongside, because one tropical note is apparently never enough in the tent.

The handshake is in the reveal. The fruit pattern is built before the batter goes in, then the whole pudding is steamed and turned out onto a warm plate. It is a recipe that asks you to trust the basin—and rewards that trust with a golden, gently wobbling crown.

Ingredients

Pudding

• 170g unsalted butter, softened
• 170g light muscovado sugar
• 5ml ground mixed spice
• 1 large ripe mango, peeled, stoned, and sliced 5mm thick
• 1 small ripe mango, peeled, stoned, and cut into 1cm chunks
• 15ml runny honey
• Finely grated zest of 2 unwaxed limes
• 10ml stem ginger, finely chopped
• 2.5ml vanilla extract
• 2 eggs, beaten
• 100g self-raising flour
• 2.5ml baking powder
• 75g stale white breadcrumbs

Coconut custard

• 200ml whole milk
• 200ml coconut milk
• 1 vanilla pod, split, seeds scraped
• 3 egg yolks
• 10ml cornflour
• 25g caster sugar

Caramelised coconut

• 50g caster sugar
• 20g flaked coconut chips

You will also need a greased 27cm baking-paper disc, a greased 1-litre pudding basin, a 27cm foil disc, string, a deep pan with an upturned saucer, and an oiled baking sheet.

Method

1. Mix 50g of the butter, 50g of the sugar, and the mixed spice. Spread it thickly over the inside of the pudding basin. Press the mango slices into the coating in a sunburst pattern, add the mango chunks, and drizzle with honey.
2. Put an upturned saucer in a deep pan and fill it about one third full with hot water. Crease the greased baking-paper and foil discs with a cross so they can sit over the basin.
3. Beat the remaining butter and sugar until creamy. Beat in the lime zest, ginger, and vanilla, followed by the eggs one at a time. Sift in the flour and baking powder, add the breadcrumbs, and fold together.
4. Spoon the mixture into the basin without disturbing the mango. Cover with the baking paper, then foil, and secure with string. Tie a doubled string handle across the top.
5. Set the basin on the saucer. Add hot water to one third of its height, cover the pan, and simmer gently for 2 hours, topping up the water when needed.
6. For the custard, heat both milks with the vanilla seeds and pod until just boiling. Whisk the yolks, cornflour, and sugar smooth. Gradually whisk in the hot milk, return the mixture to the pan, and stir over medium-low heat until it coats the back of a spoon. Discard the pod and pour into a warm jug.
7. For the coconut, melt the sugar over medium-low heat, drawing the melted edges toward the centre. When dark golden, remove from the heat and coat the coconut chips. Spoon onto the oiled sheet and leave to set, then break into shards.
8. Lift out the pudding, remove the cover, loosen the edges, and rest for 10 minutes. Turn out onto a warm plate, decorate with the coconut shards, and serve with the custard.

Baker’s tips

• Keep the mango slices thin and press them firmly into the basin’s coating so the sunburst survives the turn-out.
• Check the water during steaming; the pan should never run dry.
• Let the pudding stand for the full 10 minutes before turning it out. Dramatic reveals need a pause.
• Watch the caramel closely once it starts melting around the edges.

Make-ahead

The official recipe does not give make-ahead instructions. Steam and turn out the pudding as directed, then serve it warm with the custard and coconut shards.