Description
Milktart Malva Pudding is a decadent South African dessert combining the spongy, sweet apricot-flavored malva pudding soaked in a buttery sauce with a creamy, cinnamon-infused milk tart custard topping. Baked to golden perfection and chilled to set, it offers a perfect harmony of warm cake and cool custard, finished with a dusting of cinnamon for a delightful finish.
Ingredients
Malva Pudding
- 200 g white granulated sugar
- 2 extra large eggs
- 1 tsp vanilla extract
- 3 tbsp white vinegar
- 2 tbsp apricot jam
- 240 g self-raising flour
- ½ tsp salt
- 480 ml milk
- 2 tsp bicarbonate of soda
- 120 g unsalted butter (for sauce)
- 100 g white granulated sugar (for sauce)
- 120 ml boiling water (for sauce)
- 200 ml evaporated milk (for sauce)
Milktart Custard
- 900 ml milk
- 385 g condensed milk
- 1 cinnamon stick
- 3 extra-large egg yolks
- 4 tbsp corn flour
- 2 tbsp butter
- Cinnamon for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F) and butter an oven-proof baking dish to prevent sticking.
- Beat Eggs and Sugar: Using an electric mixer fitted with a whisk attachment, beat the eggs and sugar at medium-high speed until the mixture becomes pale and airy, creating a light base for the pudding.
- Add Flavors and Mix: Incorporate apricot jam, vanilla extract, and white vinegar into the egg mixture, beating until evenly combined to infuse classic malva flavors.
- Add Dry Ingredients: Sift together self-raising flour and salt, then gradually add this to the wet mixture on low speed, scraping bowl sides to eliminate lumps and maintaining smooth batter consistency.
- Prepare Milk Mixture: In a jug, mix milk and bicarbonate of soda until combined. Slowly pour this into the batter while mixing, ensuring a smooth, lump-free consistency.
- Bake the Pudding: Pour the batter into the prepared dish and bake for about 45 minutes or until golden brown and a skewer inserted in the center comes out clean.
- Make the Sauce: In a small saucepan over medium heat, combine boiling water, sugar, evaporated milk, and butter. Gently simmer until sugar and butter melt completely to form a rich sauce.
- Saturate the Pudding: Immediately after removing the pudding from the oven, slowly pour the warm sauce over it, allowing the sponge to absorb the buttery syrup.
- Cool the Base: Set the pudding aside to cool to room temperature, preparing it for the custard topping.
- Heat Milk for Custard: In a medium saucepan over medium heat, combine condensed milk, regular milk, and a cinnamon stick. Heat until just about to boil, then remove from heat.
- Prepare Egg Mixture: In a mixing bowl, whisk together the egg yolks and corn flour just until combined to prepare for tempering.
- Temper Eggs: Gradually add the hot milk mixture in a steady stream to the egg yolks while continuously whisking to prevent curdling, then transfer mixture back to a clean saucepan.
- Cook the Custard: Cook the custard over medium heat while whisking continuously until it thickens and coats the back of a wooden spoon; remove from heat and whisk in butter for richness.
- Assemble the Dessert: Pour the smooth milk tart custard evenly over the cooled malva pudding base. Use a spatula to smooth the surface, then cover with plastic wrap, pressing gently onto the custard.
- Chill to Set: Refrigerate the assembled malva milktart for about 6 hours until fully set and chilled.
- Serve: Once set, dust the top with ground cinnamon, slice into portions, and serve for a perfect blend of warm and cool textures and flavors.
Notes
- Ensure slow tempering of eggs to prevent scrambling when combining hot milk with egg yolks.
- Cover the custard with plastic wrap pressed onto its surface to prevent a skin from forming.
- The vinegar in the batter reacts with bicarbonate of soda to help the pudding rise and create a spongy texture.
- You can substitute apricot jam with peach or any other fruit jam if preferred.
- For best results, use fresh eggs and quality butter to enhance flavor and texture.
- The pudding sauce should be poured over while the pudding is still hot to ensure maximum absorption.
- This dessert is best served chilled but allow it to sit for a few minutes at room temperature before serving for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
