Mango Self-Saucing Pudding

I have been waiting for the weather to cool before pulling out the recipes for self-saucing puddings that I copied down from Jo’s recipe collection when I was in Adelaide in July. But as it turns out, the first one I made isn’t either of hers, but a variation I devised last night.
Self-saucing pudding is a great treat. You can mix one up in 5 minutes and pop it in the oven while you eat dinner. It finishes into a steamed cake with a gloopy sauce. Delicious as-is, but even better if served with whipped cream and/or fruit.
Mango Self-Saucing Pudding
serves 4
pudding:
1 cup flour
1 tsp baking powder
1/2 c sugar
1/4 cup melted butter
1/2 c milk
2 dashes cardamom
sauce:
1 cup water
1/2 cup mango juice
1/8 c butter
1/8 c sugar
Mix the pudding ingredients together and spoon into a greased casserole dish. Boil together the sauce ingredients and gently pour over the pudding. Bake at 190/375 for 30-35 minutes. The cake should be soft and springy with a slight browning on top.