This dessert is a combination of two of South Africa’s most popular puddings – milk tart and malva pudding. It consists of a moist malva pudding base with a creamy milk tart topping. It is to die for!
Malva Pudding Layer
250 ml sugar
1 extra large egg
15 g butter, room temperature
60 ml apricot jam
250 ml milk
10 ml vinegar
5 ml vanilla extract or 10 ml vanilla essence
250 ml cake flour
5 ml bicarb of soda
Malva Pudding Sauce
125 ml cream or Ideal Milk
20 g butter
60 ml sugar
60 ml water
Milk Tart Layer
1125 ml milk
200 ml sugar
3 extra large eggs
45 ml cake flour
45 ml corn flour (Maizena)
5 ml vanilla extract or 10 ml vanilla essence
5 g butter
- Pre-heat the oven to 180 º C and grease an ovenproof dish (20 cm x 30 cm) with non-stick cooking spray.
- To make the malva pudding, combine the sugar, egg, butter and jam in a large mixing bowl and beat with an electric hand whisk until fluffy.
- Combine the milk, vanilla and vinegar in a measuring jug and set it aside.
- Combine the cake flour, bicarb and salt in a 2nd bowl and add to the egg mixture, alternating with the milk mixture.
- Pour the batter into the greased dish and bake for about 40 minutes or until done.
- To make the sauce, combine the cream, butter, sugar and water in a small saucepan and bring to a boil.
- Pour the sauce over the pudding when it comes out of the oven. Set the pudding aside.
- To make the milk tart layer, heat the milk in a medium saucepan. Do not let it boil!
- Combine the egg and sugar in a medium mixing bowl and beat until light and fluffy with an electric hand mixer.
- Combine the cake flour, corn flour and a little of the milk from the saucepan in a small mixing bowl and mix to form a paste. Add it to the egg mixture and mix well.
- Pour a little of the warmed milk into the egg mixture and mix well.
- Pour the egg mixture into the saucepan with the milk and mix well.
- Bring the mixture to a boil while stirring, then turn down the heat and cook while stirring until the mixture thickens.
- Remove the saucepan from the heat and add the vanilla and butter.
- Pour the milk tart mixture over the malva pudding and dust with cinnamon.
- Cover the dish with clingwrap and refrigerate for 3 hours or overnight.
- Serve cold or at room temperature.
Variations
- Substitute the apricot jam with honey.
- To give the malva pudding an interesting citrus twist, substitute the syrup’s water with orange juice and reduce the sugar to 45 ml. Also add 30 ml finely chopped orange rind.
If you love milk tart, be sure to try these recipes too!
Or if you are more of a Malva Pudding fan … below is an authentic recipe.
