A combination of two South African desserts, the creamy Decadent Milk Tart and the warm, comforting Malva Pudding, both rich with flavor and history.
Ingredients
Scale:
1 cup (125g) all-purpose flour for Milk Tart
1/4 cup (50g) granulated sugar for Milk Tart
1/2 cup (113g) unsalted butter, softened for Milk Tart
1 large egg for Milk Tart
1/4 teaspoon salt for Milk Tart
1/2 cup (125ml) milk for Milk Tart
1 can (395g) sweetened condensed milk for Milk Tart
3 large eggs for Milk Tart
1/2 teaspoon vanilla extract for Milk Tart
1/4 cup (30g) cornstarch for Milk Tart
1 teaspoon ground cinnamon for Milk Tart
1 cup (125g) all-purpose flour for Malva Pudding
1 cup (200g) granulated sugar for Malva Pudding
1/2 teaspoon baking soda for Malva Pudding
1/2 teaspoon salt for Malva Pudding
1 large egg for Malva Pudding
1 cup (240ml) milk for Malva Pudding
2 tablespoons (30ml) apple cider vinegar for Malva Pudding
1/2 cup (113g) unsalted butter, melted for Malva Pudding
1 teaspoon vanilla extract for Malva Pudding
1 cup (200g) granulated sugar for Syrup
1/2 cup (120ml) water for Syrup
1/2 cup (120ml) heavy cream for Syrup
Instructions
Preheat oven to 350°F (175°C). Combine flour, sugar, and salt in a bowl. Mix in softened butter and egg until dough forms. Add cold water if needed.
Roll out the dough to fit your pie dish, approximately 1/8 inch thick. Place in dish and prick with a fork.
Blind bake the crust for 10-15 minutes until lightly golden. Allow cooling.
In a saucepan, combine milk, sweetened condensed milk, eggs, vanilla, cornstarch, and cinnamon. Cook on medium heat until thickened, about 10 minutes.
Pour custard filling into baked crust. Bake for 20-25 minutes until set and golden. Let cool.
In a bowl, whisk flour, sugar, baking soda, and salt for Malva pudding. In another bowl, combine egg, milk, vinegar, melted butter, and vanilla. Mix wet into dry until just combined.
Transfer Malva batter to a greased baking dish. Bake for 30-35 minutes until golden and a toothpick comes out clean.
For syrup, combine sugar and water in a saucepan. Bring to boil, then reduce and simmer for 5 minutes. Stir in cream once removed from heat.
Pour warm syrup over pudding immediately after baking. Allow soaking for at least 30 minutes before serving.
