Malva pudding tart

Malva pudding tart

I did it once, and I’ve done it again.

South Africa, you probably already know that I kinda dig your food, but rather than replicate the classics, I find it much more exciting to take them to another level.

First it was my bobotie pies with slow-cooked lamb shoulder, all tenderly spiced and encased in golden pastry. Now I’ve turned to the good old malva pudding – a dessert I’ve been obsessed with since trying it in Jeffreys Bay for the first time – and given it another outfit.

Malva pudding tart recipe

Malva pudding tart recipe

If I can make comparisons, malva pudding is a close cousin to sticky date pudding. Similar format, very similar texture – but I must say – it leaves the date variety at second place.

I’ve adapted a recipe from the Cellars-Hohenort’s Cape Malay Restaurant; a pudding by chef Martha Williams that may make some sticky date pudding lovers realise there’s a better pud to be had.

With a slight reduction in sugar, I’ve baked the pudding in a tart case; literally tarting it up, yet retaining that impossibly moist and luscious texture I fell in love with in South Africa and Namibia.

Malva pudding with a crispy, buttery pastry?

Yes please! Just hand me the double cream.

Malva pudding tart recipe

 

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Malva pudding tart
I've taken South Africa's malva pudding and presented it as a gorgeous tart. One slice is never enough!
Malva pudding tart recipe
Course Dessert
Cuisine South African
Servings
servings
Ingredients
Pastry
Filling
Sauce
Course Dessert
Cuisine South African
Servings
servings
Ingredients
Pastry
Filling
Sauce
Malva pudding tart recipe
Instructions
Pastry
  1. Place the flour and caster sugar into the bowl of a food processor. Pulse a couple of times to mix together. Add the butter and pulse until there are still small pieces of butter through the flour mixture.
  2. Gradually add the iced water, pulsing as you go. You may not need to use all the water. Stop adding water when the dough just comes together.
  3. Bring the dough together, flatten into a 1-inch thick disc, wrap in plastic and refrigerate for 30 minutes.
  4. Lightly flour your work surface. Remove the dough from the fridge and roll into a round shape to 5mm thickness. Drape the rolled dough into a 27 cm fluted tart tin with removable base. Press the pastry into the tin, prick the pastry with a fork, trim the edges and refrigerate for 20 minutes.
  5. Preheat the oven to 220°C.
  6. Tear off a piece of baking paper and lay it onto the chilled pastry case. Fill with rice, dried beans or baking weights. Place on a baking tray and bake for 8 minutes. Remove the weights and paper and cook for a further 5 minutes. Set aside to cool while you make the malva filling.
  7. Reduce oven temperature to 170°C.
Filling
  1. Combine the butter, sugar and eggs in a large mixing bowl. Stir in the jam, milk, vanilla and vinegar, mixing well. Add the remaining ingredients and mix well. Set aside.
  2. Cut strips of foil and cover the edges of the pre-baked pastry case. Pour the malva filling into the prepared case, making sure the foil isn't submerged. Bake the pudding for 40-50 minutes until risen and cooked through.
  3. While the pudding is in the oven make the sauce.
Sauce
  1. Combine all sauce ingredients in a small pan or microwave jug. Heat the sauce until the sugar is dissolved, whisking well to combine.
  2. When the pudding comes out of the oven, allow it to rest for 10 minutes. Using a toothpick, prick holes into the pudding (not all the way through the pastry base), and carefully pour the hot caramel sauce over it. Do this very slowly so the sauce absorbs into the pudding. You can leave about half a cup as spare, to serve on the side when the malva tart is done.
  3. Serve hot or warm.
Share this Recipe
  • Amanda

    What a beautiful, delicious-looking pie and an education. I don’t know much about South African cooking/baking and what a cool way to start. Thanks for sharing.

  • Tarting it up? You saucy minx, you.

  • The last time I used “tart” in one of my post titles, I got a curious high readership. Your readers will be thrilled when they see this! Never having had malva pudding – and loving anything related to sticky toffee pudding – I am all in for this!

  • jean

    Never had it in a tart form John .. but there’s always a first time.. and malva pud in winter is our family all time favorite ! Thanks for going that extra mile again ..

    • I swear it’s still my favourite dessert, the good old malva pudding!

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