Sticky Mango Caramel Pud w/ a Spiced Dulce de Leche

 

TIP 1: If you have an electric oven it's 311.F/155.C

TIP 2: It’s best to add the sugar in quarter-parts, giving a quick mix in between each addition, you also want to scrape down the sides of the bowl too to ensure an even mix. if you have a hand mixer etc this is much easier and it'll take about 4-5 mins and look all fluffy, creamy and happy-like 

TIP 3: Set aside half of the Mango for decorating later. Cut the other half into thumb-nail sized pieces and add along with all the syrup

TIP 4: Crack Eggs one at a time, ensuring each is thoroughly mixed in before adding the next. It may look curdled so add a spoon of the dry mix if so

TIP 5: Gently does it! The less the gluten in the flour is worked and stirred, the better - this makes for a lighter cake. To "fold" use a rubber spatula or spoon to cut down and through the mixture, then scrape the spatula along the bottom of the bowl, before coming back up to surface. You might want to add a splash or two of milk to loosen up the mixture towards the end

TIP 6: It’s important this doesn’t froth up over the saucepan sides, so keep an eye on this, also making sure the bottom doesn’t stick or burn. At the later stages you may need to de-crease the heat. If the mixture does froth up too high, lift off the heat and stir quickly. Gradually you will see the colour start to change and progress towards a deep rich caramel colour

TIP 7:If you have a cake cutter or you’re feeling particularly bold, we recommend two equally spaced horizontal slices, leaving three cake parts and spreading the Caramel on the two bottom layers before sandwiching back together. If not, one slice with one thick middle layer of spread is also joyful

TIP 8:Keep an eye on the sugar but leave it be and don’t stir it. When the sugar first starts to melt, give the pan a shake before returning to the heat. Once half the sugar has melted, start slowly stirring it with a wooden spoon until all sugar crystals have melted into liquid - whole process takes about 10-15 mins. Take off heat and add two tablespoons of water before returning to the heat to and stirring to prevent lumps (watch out for spitting!)

TIP 9: To get a fun shape we used a spoon to drizzle the caramel in a continuous line back and forth across the baking paper before placing paper over a horizontally laid bottle of wine, this ensured the caramel set into a shape with height