Baked Tropical Fruit Pudding is a traditional Malawian recipe for a classic dessert of a fruit and custard filling baked in a sweet shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Malawi version of: Baked Tropical Fruit Pudding.
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This is another classic Colonial-era dessert which is basically a fruit tart with a fruit and custard filling. It is still occasionally made (particularly small tartlets but condensed milk is substituted for the milk of the original Colonial version).
Ingredients:
1 mango
1 banana
2 tbsp jam (your favourite kind)
1 egg, beaten
120ml milk
1 tsp ground cinnamon
1 tbsp golden caster sugar
enough sweet shortcrust pastry for a 23cm diameter pie
Method:
Prepare the pastry according to the recipe then roll out and use to line the base and sides of a 23cm diameter tart tin. Trim off any excess.
Peel the fruit and dice the flesh. Spread the jam over the base of the pastry then scatter in the fruit. In a bowl, whisk together the milk, egg, cinnamon and sugar. Pour this custard over the fruit then transfer to an oven pre-heated to 160°C and bake for about 35 minutes, or until the custard has set and the pastry is golden brown.
Remove from the oven and allow to cool before slicing and serving.
