Blueberry Malva Pudding with Vanilla Custard Recipe
Introduction
Blueberry Malva Pudding with Vanilla Custard is a comforting and delicious dessert that combines a tender, spongy cake with juicy blueberries and a rich, creamy custard. This South African classic gets a fruity twist that’s perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 cups whole milk (for custard)
- 1/2 cup heavy cream (for custard)
- 1/4 cup granulated sugar (for custard)
- 2 tablespoons cornstarch (for custard)
- 1 teaspoon vanilla extract (for custard)
- Pinch of salt (for custard)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Step 3: In another bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
- Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Carefully fold in the blueberries.
- Step 5: Pour the batter into the prepared baking dish, smoothing the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: While the pudding bakes, prepare the custard. Combine whole milk, heavy cream, sugar, cornstarch, vanilla extract, and a pinch of salt in a medium saucepan. Whisk constantly over medium heat until the mixture thickens, about 5–7 minutes.
- Step 7: When the pudding is done, let it cool for 10 minutes before serving. Serve warm with a generous drizzle of the vanilla custard on top.
Tips & Variations
- Use fresh blueberries if possible for a juicier texture, but frozen works well too—no need to thaw before folding in.
- For extra richness, add a splash of brandy or rum to the custard while cooking.
- Try substituting blueberries with raspberries or blackberries for a different fruity flavor.
- To make the pudding dairy-free, use plant-based milk and butter substitutes, adjusting the custard accordingly.
Storage
Store leftover pudding covered in the refrigerator for up to 3 days. Keep custard in a separate airtight container and reheat gently on the stove or in a microwave until warm before serving. The pudding is best enjoyed warm but can also be served at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pudding ahead of time?
Yes, you can prepare the pudding a day in advance and store it covered in the fridge. Warm it up before serving and reheat the custard separately for the best texture and flavor.
What can I use instead of cornstarch in the custard?
You can substitute cornstarch with an equal amount of arrowroot powder or potato starch. These alternatives will also thicken the custard nicely without affecting the flavor.
PrintBlueberry Malva Pudding with Vanilla Custard Recipe
Indulge in a warm and comforting Blueberry Malva Pudding served with a luscious homemade vanilla custard. This delightful South African-inspired dessert combines a moist, buttery cake infused with fresh blueberries and a creamy, rich custard that perfectly complements each bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: South African
- Diet: Vegetarian
Ingredients
Pudding Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Vanilla Custard Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, milk, eggs, and vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredient mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pudding tender. Then, fold in the fresh or frozen blueberries carefully to distribute them evenly.
- Bake the Pudding: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Prepare Vanilla Custard: While the pudding bakes, whisk together whole milk, heavy cream, sugar, cornstarch, vanilla extract, and a pinch of salt in a medium saucepan. Heat over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and keep warm.
- Cool and Serve: Once baked, let the pudding cool for approximately 10 minutes. Serve warm by drizzling a generous amount of the creamy vanilla custard over each portion of the blueberry malva pudding.
Notes
- You can use either fresh or frozen blueberries depending on availability; if using frozen, do not thaw before adding to the batter.
- Ensure the custard is continuously stirred during cooking to prevent lumps or burning.
- The pudding is best served warm but can be reheated gently before serving.
- For a dairy-free alternative, replace milk and cream with plant-based alternatives.
- This dessert pairs wonderfully with a cup of tea or coffee for a comforting treat.
Keywords: Blueberry malva pudding, South African dessert, vanilla custard, baked pudding, blueberry dessert
