I came across this recipe for a self-saucing pudding and thought it sounded interesting. The results were disappointing. It was not mangoie enough for me. Perhaps the next time, I should remove the water and use only mango juice (for a total of 1 1/2 cups). And, at the same time, remove the sugar from the sauce. Oh, and some salt too. I don’t know why salt is missing here.

However, when I search for “self-saucing pudding” on google, the first couple of hits are for chocolate puddings. Now those sound more enticing than a second try at mango pudding…

I will say that the whole concept of this recipe seems like a fortuitous mistake. You take a cookie recipe, pour a lot of liquid on it, and then bake it. I would have guessed that the cake part of it would not have survived the boiling liquid. But it did.