Malva pudding and milk tart are two of South Africa’s most beloved desserts, and this recipe combines them into one irresistible treat. A soft, caramelized malva pudding base is baked with a creamy, cinnamon-scented milk tart custard poured over the top, creating a dessert that’s part sticky pudding, part silky tart. The result is a warm, comforting dessert that’s perfect for cold evenings or special occasions.
Ingredients
- For the malva pudding base:
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon (15 ml) apricot jam
- 1 tablespoon (15 ml) white vinegar
- 1 cup (250 ml) milk
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (5 g) baking powder
- ¼ teaspoon salt
- 2 tablespoons (30 g) unsalted butter, melted
- For the sauce:
- 1 cup (250 ml) heavy cream
- ½ cup (120 g) unsalted butter
- ½ cup (100 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- For the milk tart custard:
- 2 cups (500 ml) whole milk
- 1 cinnamon stick
- 1 teaspoon (5 g) ground cinnamon (plus extra for dusting)
- 3 large egg yolks
- ½ cup (100 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon (15 g) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round baking dish or springform pan.
- In a large bowl, beat the sugar and eggs together until pale and fluffy, about 3 minutes. Add the apricot jam, vinegar, and milk, and mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the melted butter.
- Pour the batter into the prepared dish and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and set aside (keep the oven on).
- While the pudding bakes, make the sauce. In a small saucepan, combine the cream, butter, and sugar. Heat over medium heat, stirring, until the butter melts and the sugar dissolves. Remove from heat and stir in the vanilla.
- Pour the warm sauce over the hot pudding, allowing it to soak in. Let it sit for 10 minutes.
- Meanwhile, prepare the milk tart custard. In a medium saucepan, heat the milk with the cinnamon stick and ground cinnamon over medium heat until steaming (do not boil). Remove from heat and discard the cinnamon stick.
- In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency, about 5–7 minutes. Remove from heat and stir in the butter and vanilla.
- Pour the custard over the soaked pudding, spreading it evenly. Dust with extra cinnamon.
- Return the dish to the oven and bake for an additional 15 minutes, until the custard is set but still slightly jiggly in the center.
- Let it cool for at least 15 minutes before serving. Serve warm.
Tips
- Substitutions: For a dairy-free version, use plant-based milk and butter substitutes, but note the texture will be slightly less rich. Apricot jam can be replaced with peach or orange marmalade.
- Common mistake: Don’t overbake the custard layer; it should be set but still soft. Overbaking will make it rubbery.
- Make ahead: You can prepare the malva pudding base and sauce a day ahead, but add the custard and bake just before serving for best texture.
- Storage: Store leftovers in the refrigerator for up to 3 days. The pudding will absorb more sauce as it sits, making it even more moist.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of cinnamon or a drizzle of caramel sauce enhances the flavors. This dessert pairs beautifully with a cup of rooibos tea or coffee.
Variations
- Chocolate twist: Add ¼ cup (30 g) cocoa powder to the malva pudding batter for a chocolatey version.
- Spiced custard: Add a pinch of nutmeg or cardamom to the custard for extra warmth.
- Individual servings: Bake in ramekins for personal portions; reduce baking time to 20 minutes for the base and 10 minutes for the custard.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave for 30–60 seconds or in a 350°F (175°C) oven for 10 minutes. The pudding is best enjoyed warm, and it will keep its texture well.
Frequently Asked Questions
Can I use store-bought custard instead of making it from scratch? Yes, you can use 2 cups of prepared custard, but homemade gives a fresher flavor and thicker texture.
Why is my custard lumpy? Lumps usually occur if the milk is added too quickly to the egg mixture or if the custard is not stirred constantly. Strain the custard through a sieve before pouring over the pudding to fix it.
Can I make this gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly denser but still delicious.
How do I know when the pudding is done? The base should be golden and a toothpick inserted in the center should come out clean. The custard should be set around the edges but slightly wobbly in the center.
Can I freeze this dessert? Freezing is not recommended because the custard may separate upon thawing, affecting the texture. It’s best enjoyed fresh or within 3 days of refrigeration.
What if I don’t have apricot jam? Use any sweet jam like peach, orange, or even honey as a substitute. The jam adds moisture and a subtle fruitiness, so any similar sweetener will work.
Related
- How to Cook Frozen Gourmet Stuffed Clams
- Stuffed Clams in Oven: Easy Baked Recipe
- Stuffed Clams in Shell: Step-by-Step Recipe
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