Malva Pudding Milk Tart
- 250ml (1cup) sugar
- 1 egg
- 15ml soft butter (1tblsp)
- 60ml apricot jam (4 tblsps)
- 250ml milk (1 cup)
- 10ml (2tsps) vinegar
- 10ml vanilla essence (2 tsps)
- 125g cake flour (1 cup)
- 5ml bicarbonate of soda (1 tsp)
Sauce
- 125ml fresh cream
- 20g butter
- 4 tbsp sugar
- 30ml water
- Preheat oven to 180C.Beat sugar, egg, butter & jam till fluffy.
- Combine milk, vanilla & vinegar.
- Sift flour & bicarb and add to egg mixture alternately with the milk.
- Pour into greased oven proof dish (30x20cm).
- Cover with foil and bake for 40 – 50 minutes.
- Check at 40 minutes.
- Prepare sauce by adding all ingredients to a pot and bringing to a boil.
- Remove cake from oven& pour sauce over the top evenly.
- Set aside.
Milk Tart Filling
- 4.5 cups milk
- 3/4 cup sugar
- 3 eggs
- 2.5 tblsps flour
- 2.5 tblsps maizena
- Heat milk and remove from heat.
- Do not boil.
- Whisk egg and sugar together.
- Pour 1 ladle of milk into the egg and mix.
- Pour the egg mix into the milk in 1 slow steady stream whilst whisking well.
- Add back onto heat and add in maizena.
- Whisk.
- Add in flour and whisk.
- Allow to thicken well.
- Remove from heat and add in 1 tsp vanilla essence and 1 tsp butter.
- Mix well.
- Pour over malva layer.
Dust with cinnamon. - Cover well with plastic and refrigerate till set.
- Once set, remove and enjoy cold or wait till it reaches room temperature.
