1/2 cup shortening
1/2 cup dry milk powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups milk
1/2 cup water
1 tablespoon flour
1/2 cup unsalted butter
1/2 cup dark brown sugar
2 eggs
1/2 cup wet milk
2 teaspoons vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
In a small bowl, stir milk and spice shortening until smooth. In a separate bowl, mix milk, shortening mixture, cinnamon, nutmeg, milk, and water.
In a large bowl, cream together the butter and 1/2 cup sugar until light and fluffy. Stir in the flour and fold in gradually. Pour into pan and put under temperature. Bake 25 to 30 minutes, until set in center.
Meanwhile, whisk together 1 cup milk and 2 teaspoons vanilla until smooth. In a small saucepan over medium heat, melt remaining 1/2 cup sugar and continue to heat slowly, stirring constantly until mixture thickens and starts to bubble. Remove from heat and stir in eggs, one cup at a time, stirring constantly until all ingredients have become fluffy.
In a medium bowl, cream together the Butter or Ranch-style bile until smooth, then gradually stir in the 1/2 cup milk/vanilla mixture. What's the milk/vanilla mixture? The liquid used to make the pudding.
Combine the pudding and milk, and add the ground cinnamon and nutmeg to give it some of the desired crispy and sticky texture. If desired, crumble and repeat the chicken and vegetable mixture. Remove from oven and handle with tongs, adding certain combinations of milk, cookies, and egg carefully while sliding. Pour pudding back into pan; cool completely. Meanwhile, reduce heat to stock and spread the mango filling over the whole pudding. In a small bowl, beat the eggs with the milk mixture; add some dry milk, if necessary. Do not whisk.