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Mallow Pudding Milk Tart

A comforting dessert that combines the rustic texture of malva pudding with a creamy milk tart filling, perfect for those looking for a homey yet elegant treat.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: South African
Calories: 300
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 250 ml sugar
  • 1 pc egg room-temperature
  • 15 ml soft butter
  • 60 ml apricot jam
  • 250 ml milk
  • 10 ml vinegar can use white or apple cider vinegar
  • 10 ml vanilla paste
  • 125 g cake flour
  • 5 ml bicarb
  • 125 ml fresh cream
  • 20 g butter for greasing
  • 4 tbsp sugar for sauce
  • 30 ml water for sauce
Milk Tart Filling
  • 4.5 cups milk for filling
  • 3/4 cup sugar for filling
  • 3 pcs eggs room-temperature
  • 2.5 tbsp flour for filling
  • 2.5 tbsp cornflour for filling
  • 1 tsp vanilla essence for filling
  • 1 tsp butter for filling
  • to taste cinnamon for dusting

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. Beat sugar, egg, butter, and apricot jam until fluffy.
  3. Combine milk, vanilla, and vinegar; set aside.
  4. Sift flour and bicarb together; add to the egg mixture alternately with the milk.
  5. Pour the mixture into a greased oven-proof dish (30 x 20 cm).
  6. Cover and bake for 40-50 minutes, checking at 40 minutes.
Sauce Preparation
  1. In a pot, add the remaining ingredients for the sauce and bring to a boil.
  2. Remove cake from oven and pour sauce evenly over the top.
Milk Tart Filling
  1. Heat milk for the filling in a pot and remove from heat (do not boil).
  2. Whisk eggs and sugar together.
  3. Pour 1 ladle of the warm milk into the egg mixture while mixing.
  4. Pour the egg mixture back into the milk in a slow, steady stream while whisking.
  5. Put back on heat; add cornflour and whisk until thickened.
  6. Remove from heat; add in vanilla essence and butter, mixing well.
  7. Pour the filling over the malva layer.
  8. Dust with cinnamon and cover with cellophane.
  9. Refrigerate until set.

Notes

Slice with a thin, hot knife for best presentation. Serve chilled or at room temperature for different textures. For storage, keep chilled covered for up to 3 days or freeze slices individually wrapped.