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Blueberry Malva Pudding with Vanilla Custard

A warm and comforting blueberry malva pudding paired with a rich vanilla custard, this dessert bursts with flavor and is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries If using frozen, do not thaw fully.
For the Vanilla Custard
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
  3. In another bowl, mix the melted butter, milk, eggs, and vanilla extract until combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared baking dish and smooth the top.
  2. Bake for 30–35 minutes until a toothpick inserted comes out clean. Let rest while the custard is made.
Making the Custard
  1. In a medium saucepan, combine whole milk, heavy cream, sugar, cornstarch, vanilla extract, and pinch of salt.
  2. Whisk together over medium heat until thickened, about 5–7 minutes.
Serving
  1. Let the pudding cool for about 10 minutes before serving. Serve warm with a drizzle of custard.

Notes

Serve in shallow bowls with either a quenelle of whipped cream or crushed amaretti for elegance. The pudding can be stored at room temperature for up to 24 hours or in the refrigerator for up to 3 days.