Malva Milk Tart Pudding

Mar 17

Mar 17 Malva Milk Tart Pudding

A marriage of two of the most adored South African desserts: malva pudding (a syrupy, caramelized, sponge pudding) and milk tart (a milky, cinnamon infused set custard). Big scoops!

RECIPE NOTES: If you are short on time, the malva pudding on its own is a delicious classic South African dessert, served warm with vanilla ice cream or runny custard. If you don’t have self-raising flour, use plain/cake flour with baking powder instead (2 teaspoons/10ml baking powder for every 1 cup/150g of flour). See how-to: Alana Smith (@alanasmithsweetphotography) • Instagram photos and videos

Makes a large dessert (12 - 18 portions)

MALVA PUDDING BATTER

butter (unsalted), 30g (30ml or 2 tablespoons)

egg, 1

apricot jam (fairly smooth), 30ml (2 tablespoons)

vinegar, 5ml (1 teaspoon) - white or apple cider vinegar works well

milk (full fat), 250ml (1 cup)

sugar (caster), 200g (1 cup)

self-raising flour, 150g (250ml or 1 cup)

bicarbonate of soda/baking soda, 5ml (1 teaspoon)

MALVA PUDDING CREAM SAUCE

butter (unsalted), 100g

sugar (granulated or caster), 100g (125ml or 1/2 cup)

cream, 250ml (1 cup)

water, 125ml (1/2 cup)

vanilla (extract or paste), 5ml (1 teaspoon)

salt (fine), 1.25ml (1/4 teaspoon)

MILK TART/CINNAMON CUSTARD TOPPING

CUSTARD FILLING

milk (full fat), 1 litre

butter (unsalted), 30g - about 2 tablespoons

cinnamon stick, 1

vanilla, 1/2 pod or 15ml/1 tablespoon vanilla bean paste or extract

sugar (granulated or caster), 200g (250ml or 1 cup)

eggs, 3

flour (plain/all-purpose), 20g (30ml or 2 tablespoons) - cake wheat flour in South Africa

cornflour, 50g (80ml or 1/3 cup)

salt (fine), 1.25ml (1/4 teaspoon)

1. To start, preheat the oven to 180°C (160°C fan) and grease a baking dish with butter or baking spray (I use a 30cm diameter round dish of about 4cm deep, but you can use any medium-large dish of similar proportions - just remember to adjust the baking time accordingly).

2. For the pudding batter, melt the butter (30g/2 tablespoons) in a small bowl in the microwave.

3. In a large mixing bowl, combine the egg (1), apricot jam (30ml/2 tablespoons), vinegar (5ml/1 teaspoon), milk (250ml/1 cup), sugar (200g/1 cup) and the melted butter and whisk to combine.

4. Add the self-raising flour (150g/1 cup) and bicarbonate of soda (5ml/1 teaspoon) and whisk again until uniform (the batter will be runny).

5. Pour the batter into the prepared dish.

6. Bake the sponge batter for approximately 30 minutes (or until a skewer inserted into the middle comes out clean - depending on your dish dimensions (If you use a smaller and deeper dish, you might need a longer bake of about 45 minutes at a lower oven temperature of about 160°C (140°C fan).

7. While the sponge is in the oven, make the sauce by placing all the sauce ingredients in a medium saucepan (100g unsalted butter, 100g/½ cup sugar, 250ml/1 cup cream, 125ml/½ cup water, 5ml/1 teaspoon vanilla extract, 1.25ml/¼ teaspoon fine salt).

8. When the sponge pudding is almost done (around 25 minutes after the start of the bake), heat the sauce ingredients over a medium to high heat until all the butter has melted and the sauce is hot.

9. Once the sponge pudding is cooked, remove it from the oven and slowly pour over the hot cream sauce. The amount of sauce may seem excessive at first, but it will all soak in - you can poke a few holes with a fork or skewer to help the sauce soak in.

10. Leave the sauce to slowly soak in.

11. Prepare the custard filling by pouring the milk (1 litre) into a large saucepan.

12. Add the butter (30g/2 tablespoons), cinnamon stick (1) and scraped out seeds and empty vanilla pod (or 15ml/1 tablespoon vanilla bean paste).

13. Place over a medium heat to infuse.

14. Place the sugar (200g/1 cup) and eggs (3) in a large mixing bowl and whisk until pale.

15. Add the flour (20g/2 tablespoons), cornflour (50g/⅓ cup) and fine salt (1.25ml/¼ teaspoon) and whisk well until smooth.

16. Slowly add the warmed milk mixture to the sugar and egg mixture stirring continuously until the saucepan is empty.

17. Place a large sieve over the emptied saucepan and pour the milky egg mixture back through the sieve to discard the vanilla pod and cinnamon stick.

18. Stir the mixture continuously over a medium to high heat until the custard comes to a boil.

19. Pour the cooked custard onto the cream sauce-soaked sponge base.