MALVA MILKTART PUDDING
“I made this malva milk tart pudding. For me it’s best eaten cold. Very yummy!!
Change pots after heating milk. If a crust is created at the bottom of the pot from the milk when mixing, it will make the milk tart lumpy. Enjoy.”
- 250 ml (1 cup) sugar
- 1 egg
- 15 ml (1 tablespoon) soft butter
- 60 ml (4 tablespoons) smooth apricot jam
- 250 ml (1 cup) full cream milk
- 10 ml (2 teaspoons) vinegar
- 10 ml (2 teaspoons) vanilla essence
- 125 g (1 cup) cake flour
- 5 ml (1 teaspoon) bicarbonate of soda
- 125 ml fresh cream
- 20 g butter
- 60 ml (4 tablespoons) sugar
- 30 ml (2 tablespoons) water
- Milk tart layer:
- 1 125 ml (4½ cups) full cream milk
- 188 ml (¾ cup) sugar
- 3 eggs
- 38 ml (2½ tablespoons) cake flour
- 38 ml (2½ tablespoons) Maizena
- 5 ml (1 teaspoon) vanilla essence
- 5 ml (1 teaspoon) butter
Preheat oven to 180 °C. Beat egg, sugar, butter and jam until fluffy. Combine milk, vanilla and vinegar. Sift flour and bicarbonate of soda together and add to egg mix, alternating with milk mix. Pour into greased oven proof dish (30 x 20 cm). Cover with foil and bake for about 40 minutes until the cake is done (I removed foil the last 10 minutes of baking).
Prepare sauce by adding all ingredients to a pot and bring to boil. Pour sauce over top of cake when it comes out of oven. Set aside.
Milk tart layer:
Heat milk (do not boil) and remove from heat. Whisk egg and sugar together. Pour one ladle of milk into egg mix and mix well. Pour this into milk in one slow stream, whilst whisking well. Put back onto heat. Add Maizena and flour (mix with a little of the milk; mix into paste, then add to pot). Keep whisking on heat until nice and thick. Remove from heat and add vanilla and butter and mix well. Pour this mix over malva layer and dust with cinnamon. Cover well and refrigerate until set (overnight). Serve cold or room temperature.
Recipe and photos: Dalila De Barrios Viljoen
3de foto: Martha Coetzee