An unusual recipe for a delicious noodle desert. Try serving with some crème fraiche.
- 100g egg noodles
- 200ml double cream
- 75g soft brown sugar
- ½ mango
- 1 piece stem ginger
- Icing sugar to serve
Preheat the oven to 180C/gas mark 4.
Grease and line 2 ramekins.
Cook the egg noodles according to packet instructions, and then cut into rough 2.5 cm pieces.
Peel and stone the mango, then cube the flesh.
Finely chop the ginger.
Heat the cream in a heavy-bottomed saucepan with the brown sugar until the sugar is dissolved. Heat for around 5 minutes but do not let the mixture boil.
Add the ginger, mango and noodles to the cream mixture.
Pour the mixture into the ramekins.
Cook for 12 minutes until golden.