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The Honolulu Advertiser
Posted on: Wednesday, January 3, 2007

FOOD FOR THOUGHT
Readers send more good recipes

By Wanda A. Adams
Advertiser Columnist

 •  Return to healthy habits

A kind reader, Eileen Towata, sent me a huge batch of mango recipes she acquired, and although it's not mango season, I thought I'd share this one with you because it's something you could do easily well with other fruit. (By the way, if you need a home for old recipes or cookbooks, I'm always in the market.)

It's a type of dessert called a cake pudding — made with a soft batter that is spread over the spiced, sweetened fruit and creates a sort of shortbread crust. Don't be concerned if it looks like there's not enough batter; it will spread out and sink into the fruit.

Peeled and sliced apples would be nice in this, or bananas, pears or even well-drained pineapple.

MANGO CAKE PUDDING

  • 4 cups sliced ripe mangos or other fresh fruit

  • 1 1/2 cups sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1 cup unsifted flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 3/4 cup milk

  • 1/2 cup butter or margarine, melted

  • 1 pint vanilla ice cream (for serving)

    Preheat oven to 350 degrees. In an 8-by-8-by-2inch glass baking dish, toss together the mangoes, 1/2 cup of the sugar, the cinnamon and allspice.

    In a medium bowl, combine the remaining 1 cup sugar, flour, soda and salt and whisk together to combine. Add milk and melted butter; stir and pour over fruit mixture. Bake at 350 degrees for 45 minutes or until golden brown. Serve warm, topped with ice cream.

    Makes 8 servings.

  • Per serving: 500 calories, 20 g fat, 13 g saturated fat, 90 mg cholesterol, 550 mg sodium, 75 g carbohydrate, 2 g fiber, 61 g sugar, 5 g protein

    Got a very nice letter from an expatriate, Darciel Netherland, who now lives in Louisiana. She misses the tapioca pudding from Alakea Grill. "This is an item not easily duplicated. It didn't have the milky, creamy color that most tapioca puddings have. I'm guessing milk wasn't in the recipe." Anybody got this one?

    Her mother had sent her "The Island Plate" cookbook, in which I discuss kau-kau tins, and her mother shared a sweet lunch pail memory: Darciel's grandfather used to put a bit of brown sugar in the bottom of his kau-kau tin and that would be his "dessert" after he was pau with everything else.

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.