2 free-range eggs
115g/4oz caster sugar
115g/4oz self-raising flour, sieved
1 tsp baking powder
3 tbsp olive oil
¼ mango, peeled, stone removed, flesh chopped
2 tbsp maple syrup
Preheat the oven to 180C/350F/Gas 4.
In a bowl, whisk together the eggs and sugar until pale and fluffy.
Fold in the flour and baking powder until well combined.
Stir in the oil until well combined.
Heat an ovenproof blini pan (or your smallest ovenproof frying pan) over a medium heat until smoking. Pour in the batter mixture and fry for 1-2 minutes, then sprinkle the mango pieces over the batter mixture in an even layer.
Transfer the pan to the oven and bake for 8-10 minutes, or until the sponge has risen and is pale golden-brown and cooked through (the cake is cooked through when a skewer inserted into the centre comes out clean).
Remove the sponge from the oven and, while it is still hot, drizzle the maple syrup evenly over the top.
To serve, transfer the mango and maple sponge pudding to a serving plate and cut into slices.
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