Blueberry Malva Vanilla Custard

Blueberry Malva Pudding with custard is the kind of old-fashioned dessert I turn to when I want something comforting yet bursting with fresh flavor. The pillowy sponge soaks up a dreamy vanilla custard and every bite pops with tangy blueberries. This recipe is perfect for family celebrations or when you just want to treat yourself to something that feels both nostalgic and special.

I remember the first time I baked this for my grandmother’s birthday. Watching her eyes light up at the blend of tart berries and sweet vanilla custard made it an instant family favorite we now make for almost every special occasion.

Ingredients

• All-purpose flour: gives the pudding structure and soft crumb so use fresh and well-sifted flour for best results
• Granulated sugar: brings sweetness and some caramelization on the edges opt for fine baking sugar
• Baking powder and baking soda: work together for a fluffy rise always check they are fresh
• Salt: sharpens all the flavors a pinch makes a big difference
• Unsalted butter, melted: makes the crumb extra tender choose good quality for best taste
• Milk: adds moisture and lightness whole milk works best
• Large eggs: give structure and richness use room temperature eggs for a better blend
• Vanilla extract: infuses warmth and depth always use real extract never imitation
• Blueberries: pop with tart juiciness frozen or fresh just be sure to pick plump ones or thaw and drain frozen
• Whole milk for custard: creates a creamy base
• Heavy cream: makes the custard silkier and richer
• Sugar for custard: sweetens and helps smoothness
• Cornstarch: thickens custard without heaviness sift before using to avoid lumps
• Vanilla extract for custard: deepens flavor
• Pinch of salt for custard: balances the sweetness and enhances the vanilla

Instructions

Preheat and Prep:

Preheat your oven to three hundred fifty degrees Fahrenheit which is one hundred seventy five degrees Celsius. Generously grease an eight-inch square baking dish so your pudding releases easily later.

Mix Dry Ingredients:

In a large mixing bowl whisk together flour granulated sugar baking powder baking soda and salt for about thirty seconds. This ensures all leaveners and salt get evenly distributed which gives a level rise.

Combine Wet Ingredients:

In another bowl stir melted butter milk eggs and vanilla extract together until completely blended. Take a minute to break up the egg yolks and create a smooth liquid base which helps everything come together effortlessly.

Mix Batters:

Gradually pour the wet ingredients into the bowl with dry ingredients. Stir until just combined and be careful not to overmix. A few little lumps are okay and prevent a dense sponge.

Fold in Blueberries:

Gently fold in the blueberries with a spatula. Use a lifting and turning motion for even distribution without smashing the berries. If using frozen berries make sure they are thawed and patted dry.

Transfer and Bake:

Pour batter into the prepared dish and smooth the top as evenly as possible to promote uniform baking. Slide into the preheated oven and bake for thirty to thirty five minutes. Check with a toothpick at thirty minutes it should come out mostly clean.

Make Vanilla Custard:

While the pudding bakes combine whole milk heavy cream sugar cornstarch vanilla extract and a pinch of salt in a medium saucepan. Whisk constantly over medium heat for five to seven minutes until the mixture thickens to the consistency of pourable custard. Remove from heat to let it cool slightly.

Serve:

Once the pudding is baked let it cool for about ten minutes so it sets up a bit. Spoon out servings and drizzle or pour over the warm vanilla custard just before serving. This is the most satisfying part

Blueberries are my favorite part here because their flavor bakes into little juicy pockets every spoonful. I will never forget the first time my niece helped me fold in the berries and proudly delivered the finished pudding to our table. Now it is her most requested bake.

Storage Tips

Once cooled cover leftover pudding tightly and refrigerate. It keeps for up to three days and stays moist. If you have extra custard store it separately in a jar so you can reheat gently before pouring over leftover slices. Reheat portions in the microwave for about twenty seconds to enjoy warm as day one.

Ingredient Substitutions

Try blackberries or raspberries for a different brightness in the pudding or even diced apples for a cozy autumn version. For a dairy free swap use plant based milk in both pudding and custard and vegan butter for richness. Gluten free flour can be used in place of regular flour just choose one blended for baking for best results.

Serving Suggestions

Serve this pudding warm it pairs beautifully with coffee or black tea. A handful of toasted almond flakes scattered on top add crunch and a nutty touch. You can make mini puddings in individual ramekins just reduce the baking time by five to ten minutes.

Cultural and Historical Context

Malva pudding is a beloved South African dessert typically drenched in syrup or custard after baking. The blueberry variation gives it a fresh seasonal twist that works in so many climates. That beautiful vanilla custard is a nostalgic comfort my family connects with Sunday dinners and holidays.

Seasonal Adaptations

Use plump fresh blueberries when they are at their peak for extra burst and color. Switch to frozen berries in colder months for year round enjoyment. Try adding a hint of lemon zest in spring or early summer for brightness.

Success Stories

Friends who love traditional bread puddings are always amazed by how luxurious and fruity this version is. When my cousin made it for her book club everyone wanted the recipe and there were no leftovers for her to bring home.

Freezer Meal Conversion

Bake the pudding then let it cool to room temperature. Wrap well with plastic and foil then freeze for up to a month. Thaw overnight in the fridge and reheat covered in a low oven. Meanwhile the custard can be made fresh in ten minutes on the day of serving.

This blueberry malva pudding is easy comfort food that feels special enough for any occasion. Serve with lots of warm vanilla custard and enjoy every bite.

Recipe FAQs

→ What type of blueberries work best?

Both fresh and frozen blueberries are great. If using frozen, add them straight from the freezer to prevent extra liquid.

→ How do I know when the pudding is done baking?

The pudding is ready when a toothpick inserted in the center comes out clean and the top feels springy.

→ Can the vanilla custard be made ahead of time?

Yes, prepare the custard in advance and reheat gently, stirring to maintain a silky texture before serving.

→ Does this dessert work with other fruits?

Absolutely! Try raspberries or chopped peaches for a delightful twist on flavor.

→ How should leftovers be stored?

Keep pudding and custard covered in the fridge. Reheat gently for the best flavor and texture.