Malva Pudding with a Creamy Milk Tart Custard
There are some desserts that are so comforting, they feel like home. In South Africa, two of the most beloved are Malva Pudding, a sticky, apricot-infused sponge cake, and Milk Tart, a creamy, cinnamon-dusted custard pie. This recipe brings the best of both worlds together, fusing the moist, warm sweetness of Malva Pudding with a luscious, cinnamon-scented Milk Tart custard topping. The result is a truly special dessert that offers a harmonious blend of textures and flavors, making it the perfect treat for any occasion.
Why I love This Recipe
This recipe is a stroke of genius because it takes two iconic desserts and combines them into one unforgettable experience. I absolutely love how the Malva Pudding base, which is already a star in its own right, gets a rich, creamy crown. The cake itself is incredibly light and fluffy, with a subtle tang from the apricot jam and a unique richness from the melted butter and vinegar. But the real magic happens when you pour the warm milk tart custard over the hot pudding. The custard soaks into the cake, creating an irresistibly moist and gooey interior while the top remains a smooth, velvety layer of creamy bliss. It’s an a symphony of comforting flavors and textures that feels both familiar and entirely new.
Ingredients
For the Malva Pudding Base:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon apricot jam
- 1 tablespoon melted butter
- 1 teaspoon vinegar
- 1/2 cup milk
For the Milk Tart Custard Topping:
- 2 cups milk
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1/3 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon butter
- Ground cinnamon (for sprinkling)
Swaps and Notes
- Apricot Jam: While apricot jam is traditional for Malva Pudding, you can use any fruit jam you have on hand, such as peach or even orange marmalade, for a slightly different flavor.
- Vinegar: The vinegar might seem like an odd addition, but it’s crucial for activating the baking soda and giving the pudding its characteristic light and airy texture. You can use white vinegar or apple cider vinegar.
- Milk: Any type of milk will work for both the pudding and the custard. However, using full-fat milk will result in a richer, creamier custard.
- Gluten-Free Option: For a gluten-free version, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Toppings: A classic Malva Pudding is often served with a warm, creamy sauce. This recipe substitutes that with the milk tart custard, but you can also serve it with a dollop of whipped cream or vanilla ice cream.
List of Steps for the Recipe
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (180°C). Grease a medium-sized baking dish with butter or non-stick spray.
- Combine Wet Ingredients: In a mixing bowl, beat the egg and granulated sugar together until the mixture is light and fluffy. Add the apricot jam, melted butter, and vinegar, mixing until well combined.
- Mix Dry Ingredients: In a separate bowl, sift the all-purpose flour and baking soda together.
- Alternate Wet and Dry: Add the dry ingredients to the wet ingredients in alternating batches with the milk. Mix until just combined, being careful not to overmix.
- Bake the Pudding: Pour the batter into the prepared baking dish. Bake for 25–30 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean.
- Start the Custard: While the pudding is baking, begin the custard. In a saucepan, heat 121 cups of milk over medium heat until it’s simmering, but not boiling.
- Create Custard Base: In a separate bowl, whisk together the cornstarch, flour, sugar, and egg yolks with the remaining 1/2 cup of milk until the mixture is smooth and free of lumps.
- Thicken the Custard: Slowly pour the egg mixture into the hot milk in the saucepan, whisking constantly to prevent the eggs from scrambling. Cook for a few minutes, continuing to whisk, until the custard thickens to a pudding-like consistency.
- Finish the Custard: Remove the pan from the heat and stir in the teaspoon of butter and the vanilla extract.
- Combine and Serve: As soon as the Malva Pudding comes out of the oven, pour the warm milk tart custard evenly over the entire surface. Let it set for 10-15 minutes to allow the custard to soak into the cake.
- Garnish and Enjoy: Sprinkle a generous amount of ground cinnamon over the top and serve warm or at room temperature.
Tips for Success
- Don’t Overmix the Batter: Overmixing the Malva Pudding batter can make it tough. Mix until the ingredients are just combined for a tender, moist cake.
- Whisk the Custard Constantly: When adding the egg mixture to the hot milk, it’s crucial to whisk constantly to ensure a smooth, lump-free custard.
- Hot Pudding, Hot Custard: Pouring the warm custard over the hot pudding is essential. The heat helps the custard to soak into the cake and create that signature gooey texture.
- Use Fresh Egg Yolks: Using fresh egg yolks is important for a rich, vibrant custard.
Serving Suggestions and Pairings
This rich and decadent dessert is perfect on its own. However, for an extra special treat, you can serve it with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The coolness of the ice cream provides a wonderful contrast to the warm pudding. This dessert pairs well with a hot cup of black coffee or a sweet dessert wine.
Nutritional Information
(Please note that this is an estimate and will vary based on specific brands and portion sizes)
This dessert is a decadent treat, rich in carbohydrates and fats from the sugar, butter, and eggs. The Malva Pudding provides a good source of energy, and the Milk Tart custard adds protein and calcium. While it is not an everyday dessert, it’s a wonderful and satisfying indulgence for a special occasion.
Storage and Leftover Tips
Leftovers of this Malva Pudding are wonderful. Store any remaining pudding in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm individual servings in the microwave for 30-45 seconds. The pudding will still be moist and delicious, and the custard will warm up beautifully.
Final Thoughts
This Malva Pudding with a Milk Tart Custard is a unique and comforting dessert that pays homage to two beloved classics. The rich, apricot-scented cake and the creamy, cinnamon-spiced custard create an irresistible combination that is sure to become a new favorite. Give this recipe a try and let me know in the comments how you enjoyed this delicious fusion!
Leave a Reply