Malva Pudding Milk Tart

To make the malva pudding, preheat the oven to 175°C.

Prepare a Le Creuset 32cm Heritage Rectangular Dish with spray and cook.Combine the eggs and sugar and beat until pale and fluffy. Add the melted butter, milk, and apricot jam. Sift the flour and mix until well combined.

Next, add the vinegar to the 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 your prepared dish and bake for 50 minutes. 10 minutes before the pudding is done, prepare the syrup.

Place a Le Creuset 24cm Signature Round Casserole over medium heat, and add the butter, sugar, and whipping cream.

Once the butter has melted, stir until well combined and remove from heat. 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 so that the syrup will be easily absorbed. Using a fork, pierce a few holes in the pudding for the syrup to seep through.

While very hot, ladle the syrup over the pudding so that it will be easily absorbed. Allow the pudding to cool completely before adding the milk tart topping.

To make the milk tart layer, place a Le Creuset Toughened Non-Stick Milk Pan over medium heat, and add the milk and cinnamon quill. Allow the milk to come to a boil before removing it from the heat and setting it aside.

In a large bowl combine the eggs, sugar, cornflour, flour, and vanilla bean paste. Whisk until smooth and lump free.
Pour in the heated milk in a steady stream, constantly whisking until well combined. Then, pour the custard into a 24cm Signature Round Casserole and place over medium heat. Add the butter and mix until well combined.

Allow the custard to cook through and thicken. Once thick, ladle the custard over the pudding base and use an offset spatula to smooth out the top.

Dust some ground cinnamon over the top and place the pudding in the fridge to set for a minimum of 2 hours. Slice into squares for serving and enjoy.