Malva Pudding Milk Tart
Malva Recipe
- 250 ml (1 cup) sugar
- 1 egg
- 15 ml soft butter (1 tbs)
- 60 ml apricot jam (4 tbs)
- 250 ml milk (1 cup)
- 10 ml (2 tsp) vinegar
- 10 ml vanilla essence (2 tsp)
- 125 g cake flour (1 cup)
- 5 ml bicarbonate of soda (1 tsp)
Sauce:
- 125 ml fresh cream
- 20 g butter
- 4 tbsp sugar
- 30 ml water
- Preheat oven to 180 C.
- Beat sugar, egg, butter & jam till fluffy.
- Combine milk,vanilla & vinegar.
- Sift flour and bicarb then add to egg mixture alternately with the milk.
- Pour into greased oven proof dish (30 x 20 cm).
- Cover with foil and bake for 40 – 50 minutes.
- Check at 40 minutes.
- Prepare sauce by adding all ingredients to a pot & 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 tbs flour
- 2,5 tbs 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
