MALVA AND MILK TART PUDDING
I’ve tried the dessert recipe that everyone talks about on Facebook these days. With the first attempt, I made it exactly according to the recipe and it was a flop. The sauce from the malva pudding softened the whole base and it was hard to scoop or dish and it was incredibly sweet, too sweet.
On the second try, I didn’t add the malva pudding sauce to the cake. It worked perfectly and tastes delicious. Here is my take on the recipe.
- Malva pudding:
- 250 ml sugar
- 1 egg
- 15 ml butter
- 60 ml apricot jam
- 250 ml milk
- 10 ml vinegar
- 10 ml vanilla essence
- 125 g cake flour
- 5 ml bicarbonate of soda
Pre heat oven to 180°C.
Beat the sugar, egg, butter and jam together in a bowl.
Combine the milk, vanilla and vinegar and add to the egg mixture.
Sift flour and bicarbonate and add this to the egg mixture.
Pour into a 30 x 20 cm greased oven proof dish.
Bake for 40 – 50 minutes. Check at 40 minutes depending on your oven.
When the pudding is ready, remove from the oven and set aside to cool down.
- Milk tart:
- 4 ½ cups milk
- ¾ cup sugar
- 3 eggs
- 2 ½ tablespoons flour
- 2 ½ tablespoons Maizena
- 1 teaspoon vanilla essence
- 1 teaspoon butter
- cinnamon to dust
Heat the milk in a pot on the stovetop (do not boil) and remove from the heat.
Whisk the eggs and sugar together in a bowl.
Pour 1 ladle off milk into the egg and mix.
Pour the egg and milk mix into the warm milk in the pot in 1 slow steady stream, while whisking well.
Place the pot back on the heat.
Mix the Maizena and flour with a little water to form a paste.
Add the paste to the milk mixture in the pot and stir or whisk well.
Allow to thicken on medium heat.
Remove the milk tart mixture from the heat, add the vanilla and butter and mix through.
Pour the milk tart mixture on top of the malva pudding and dust with cinnamon.
Allow the pudding to cool and place in the fridge until needed.
Recipe tested and photo: Lyrene Mertens