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Malva Pudding Milk Tart

A delightful combination of a caramel-scented sponge soaked in syrup and a creamy milk tart custard, perfect for a comforting dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: South African
Calories: 350
Ingredients Method Notes

Ingredients
  

Malva Pudding Sponge
  • 250 ml sugar
  • 1 whole egg
  • 15 ml soft butter
  • 60 ml apricot jam Can be substituted with peach or orange marmalade.
  • 250 ml milk
  • 10 ml vinegar
  • 10 ml vanilla paste
  • 125 g cake flour
  • 5 ml bicarb
  • 125 ml fresh cream
  • 20 g butter For sauce
  • 4 tbsp sugar For sauce.
  • 30 ml water For sauce.
Milk Tart Filling
  • 4.5 cups milk
  • 3/4 cup sugar
  • 3 whole eggs
  • 2.5 tbsp flour
  • 2.5 tbsp cornflour
  • 1 tsp vanilla essence
  • 1 tsp butter For the filling.
Topping
  • Cinnamon For dusting.

Method
 

Preparation of Malva Pudding
  1. Preheat oven to 180°C.
  2. Beat sugar, egg, butter, and jam till fluffy.
  3. Combine milk, vanilla, and vinegar.
  4. Sift flour and bicarb, then add to egg mixture alternately with the milk.
  5. Pour into a greased oven proof dish (30 x 20 cm). Cover and bake for 40-50 minutes. Check at 40 minutes.
Preparation of Sauce
  1. Prepare sauce by adding all ingredients to a pot and bringing to a boil.
  2. Remove the cake from the oven and pour the sauce over the top evenly. Set aside.
Milk Tart Filling
  1. Heat milk and remove from heat. Do not boil.
  2. Whisk egg and sugar together.
  3. Pour 1 ladle of milk into the egg and mix.
  4. Pour the egg mixture into the milk in a slow steady stream while whisking well.
  5. Add back onto heat and add in cornflour. Whisk.
  6. Add in flour and whisk until the mixture thickens well.
  7. Remove from heat and add in vanilla essence and butter. Mix well.
  8. Pour over the malva layer. Dust with cinnamon.
  9. Cover well with cellophane and refrigerate till set.

Notes

Serve chilled for a clean, silky contrast between sponge and custard. For a more tender, melded mouthfeel, bring to room temperature. Slice with a hot, dry knife for clean slices. A gentle dusting of cinnamon and a spoonful of lightly whipped cream enhance the dessert.