Apple Malva Pudding Tart (Korslose Appeltert met sous)
A nostalgic twist on a South African favourite, this Apple Malva Pudding Tart (Korslose Appeltert met sous) combines the soft, syrupy texture of malva pudding with the sweet-tart flavour of baked apples and a delightful twist with toasted milk powder. Easy to make and irresistibly comforting, it's a no-crust, no-fuss dessert topped with a creamy evaporated milk sauce. Perfect for Sunday lunch or a cosy night in.
Ingredients
Pudding batter
- 1 tin approx. 1 3/4 cups tart apples, drained
- 2 eggs
- 3/4 cup brown sugar
- 1 tsp vanilla essence
- 1/3 cup milk
- 1/4 cup butter melted
- 1 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp toasted milk powder optional but highly recommended
- 1/2 cup chopped pecans optional but highly recommended
Sauce
- 1 tin evaporated milk just under 1 1/2 cups
- 1/2 cup cream
- 1/3 cup brown sugar
- 1 tsp vanilla essence
Instructions
- Beat eggs, sugar, and vanilla.
- Add milk and melted butter.
- Sift dry ingredients and fold/gently mix into the wet mix. Do not overmix.
- If using pecans, spread the pecans onto the base of your greased tart dish.
- Spoon into greased tart dish and press the apples into the batter until almost submerged entirely.
- Bake at 180℃ (160°C fan forced) for 30 minutes.
- Make the sauce by combining all the sauce ingredients into a small pot/saucepan and stir until the sugar is dissolved.
- Remove the tart from the oven once baked and poke holes all over with a fork.
- Once poked, immediately pour over the sauce.
- Tip: Slowly pour sauce over baked tart, letting it absorb before adding more.