This light sponge is flavoured with lime and ginger, surrounded by fresh mangoes and decorated with crunchy caramelised coconut. The tropical theme continues with coconut custard to serve.
Mix 50g of the butter, 50g of the sugar and the mixed spice in a small bowl, until combined, then spread thickly over the inside base and sides of the pudding basin. Press the mango slices into the buttery coating in a sunburst pattern and spoon the mango chunks into the base. Drizzle the honey on top.
Place an upturned saucer or small plate on the base of a large, deep pan and fill about one third full with hot water. Cover and set over a medium heat. Fold the 27cm greased baking-paper disc (greased side down) so it has a 3cm crease in the centre. Turn by 90 degrees and fold again, to create a cross. Repeat with the 27cm foil disc.
Put the remaining butter and sugar into a mixing bowl and beat with an electric whisk until creamy. Beat in the lime zest, ginger and vanilla extract. Add the eggs one by one, beating well after each addition.
Sift in the flour and baking powder, add the breadcrumbs, and fold everything together. Spoon evenly into the basin without dislodging the mango – don’t worry if the slices poke out above the level of the batter.
Cover the top of the basin with the baking paper (greased side down), then the foil, and secure with string around the rim. Tie a doubled length of string across the top of the basin to make a handle.
Put the basin into the pan, on top of the saucer, and add more hot water so it reaches about one third up the sides of the basin. Cover, and simmer gently for 2 hours. Check regularly and top up with hot water, if necessary.
Meanwhile, make the coconut custard. Pour both milks into a medium pan. Add the vanilla seeds and pod and heat slowly until the mixture just comes to the boil, then remove from the heat. Put the yolks, cornflour and sugar into a heatproof bowl and mix until smooth.
Slowly whisk in the hot milk mixture, then tip everything back into the pan, discarding the vanilla pod. Stir over a medium–low heat, until the custard thickens to coat the back of a spoon. Pour into a warm jug.
To make the caramelised coconut, tip the sugar into a large pan. Set the pan over a medium–low heat. As soon as the sugar starts to melt around the edges, draw the liquid in towards the centre with a wooden spoon and leave until you have a dark golden caramel.
Remove from the heat and mix in the flaked coconut chips to coat, then spoon onto the oiled baking sheet. Leave until set, then break into shards.
Lift the pudding out of the pan. Remove the covering, loosen the edges with a palette knife, and let stand for 10 minutes, then turn out onto a warm serving plate. Decorate with the coconut shards and serve with the custard on the side.