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Mango and Black Peppercorn Cranachan
6
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
6 tbsp
(85g) unsalted butter
Jump
2 ½ c
(100g) corn flakes cereal
Jump
1 tsp
ground black peppercorns
Jump
1
16 oz (450g) can of mango pulp
Jump
1 sm
mango, peeled and chopped
Jump
2 ½ c
(600ml) heavy cream
Jump
3 tbsp
granulated sugar
Jump
1 tbsp
confectioners’ sugar
Jump

I love simple creamy desserts like this, which are easy to make, easy to adapt, and easy to prepare in advance. This is my slightly unorthodox take on a classic Scottish recipe, which traditionally contains cream, raspberries, and oats, but in my version the soft cream is swirled with mango and buttery corn flakes, with a hint of black peppercorns.

Directions

  1. Start by cooking up those corn flakes. Heat the butter in a large nonstick pan and as soon as the butter is melted and hot, add the corn flakes.
  2. Toast the corn flakes for about 5 minutes, till they are golden and have soaked up the butter. They need to be very crisp, toasty, and noisy, so just keep stirring and moving them around.
  3. Pop the corn flakes onto a baking sheet, sprinkle with the black pepper and, using a spoon, toss them around so they all get a little bit of that black pepper.
  4. Let cool.
  5. Add the mango pulp to a bowl with the mango pieces, mix, and set aside.
  6. Have six serving dishes at the ready and spoon a layer of the mango mixture into the bottom of each. Put the cream in a bowl with the granulated sugar and whip to soft peaks. Now add a third of the cooled corn flakes and fold them in. Add the mango mixture, leaving just a little for the tops of all six, then ripple the mango through the cream. Add to the six dishes on top of the mango base.
  7. Spoon the remaining mango on top. If you are ready to eat, add the remaining corn flakes; if not, chill and store the flakes in an airtight container till you are good and ready.
  8. Serve the desserts with their crunchy top and dusted with a sprinkling of confectioners’ sugar

Reprinted from NADIYA BAKES by Nadiya Hussain. Copyright © 2020 by Nadiya Hussain. Photographs copyright © 2020 by Chris Terry. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.