Malva Pudding

Milk Tart Malva Pudding

Satisfy your sweet tooth with our irresistible Milk Tart Malva Pudding! This delightful dessert combines the rich, creamy goodness of traditional milk tart with the moist, spongy texture of malva pudding. It's a match made in dessert heaven that's sure to tantalise your taste buds. Whether you're a fan of classic South African treats or simply love indulging in delicious desserts, this is a must-try.

Serves 8 - 10

120 min

Malva pudding:
2 OK eggs
22g Caster sugar
25g Salted butter, melted
90ml Milk
60g Apricot jam
140g Cake flour
½ tsp Bicarbonate of soda
½ tbsp OK vinegar


Malva pudding syrup:
40g Unsalted butter
15g OK sugar
90ml Cream


Malva tart layer:
1 ltr Milk (Crystal Valley)
1 Cinnamon quill
2 Eggs (OK House brand)
200g Sugar (OK House brand)
3 tbsps Flour
3 tsps Vanilla bean paste
60g Butter

Ground cinnamon, for dusting

Malva pudding:
1 To make the malva pudding base, preheat the oven to 175°C.
2 Prepare a 20 x 20 cm dish with Spray & Cook.
3 Combine the eggs and sugar, and whip until pale and fluffy.
4 Add the melted butter, milk, and apricot jam. Sift the flour and mix until well combined.
Then, add vinegar to bicarbonate of soda. This will fizz quite quickly, so act fast and add the mixture to the batter. Mix until well combined.
 Pour the batter into the prepared dish and bake for 50 minutes.


Malva pudding syrup:
7 Ten minutes before the pudding is done, prepare the syrup.
8 Place a dish over medium heat, and add butter, sugar, and whipping cream.
9 Once the butter has melted, stir until well-combined and remove from heat.
10 Remove the pudding from the oven and while hot, use a spatula and go around the edges of the dish to loosen the pudding from the sides.
11 Pierce a few holes in the pudding for the syrup to seep in easily.
While very hot, ladle the syrup over the pudding so that it will be easily absorbed.


Malva tart topping:
13 Allow the pudding to cool completely before adding the milk tart topping.
14 To make the milk tart layer, place a pot over medium heat, and add the milk and cinnamon quill.
15 Allow the milk to come to a boil before removing it from the heat and setting it aside.
16 In a large bowl, combine the eggs, sugar, cornflour, flour, and vanilla bean paste. Whisk until smooth.
17 Pour in the heated milk in a steady stream, constantly whisking until well combined. Then, pour the custard into a dish and place over medium heat.
18 Add the butter and mix until well combined.
19 Allow the custard to cook through and thicken. Once thick, ladle the custard over the malva pudding base and use an offset spatula to smooth out the top.
20 Dust some ground cinnamon over the top and place the milk tart malva pudding in the fridge to set for a minimum of 2 hours.
21 Serve & enjoy!