Sticky Mango Pudding Recipe

Preheat oven to 350°F. Grease and flour an 8-inch round cake pan; set aside.

Combine dried mangoes and boiling water in a bowl. Set aside for 15 to 20 minutes to soften.

Combine flour, baking powder, and salt in a bowl; stir well. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar for about 5 minutes or until light. Add eggs one at a time, beating well after each addition. Add mangoes and liquid, flour mixture, and vanilla. Mix until well combined. Pour into prepared cake pan; bake for 50 to 55 minutes.

Meanwhile, make the butterscotch sauce: heat sugar in a heavy-bottomed pan over medium-low heat until caramelized and deep amber in color. Add cream, mango juice, and jam. Mix well until dissolved. Add butter; mix. The sauce should have a sticky consistency. Set aside.

Remove cake from oven. Let cool in pan for 5 minutes. Remove from pan and transfer to a plate. Poke holes in the cake with a barbecue stick. Pour about half of the sauce over; let soak for 30 minutes to 1 hour. Top with remaining sauce before serving.