Cinnamon Milk Tart & Raisin Pudding
Tradition just got a little sweeter… thanks to raisins!
A proper South African fusion dessert. Milk Tart & Raisin Bake – almost like a warm malva-meets-melktert pudding. Creamy custard, spiced raisins and soft pastry. Comfort food rated at level 100.VDC Raisins 
Organic. 
Proudly South African
Organic. Proudly South AfricanYour freshly baked Milk Tart & Raisin dessert.
Warm, lightly spiced custard soaked into a soft base, with sweet juicy raisins throughout — almost like a cross between melktert, bread pudding and baked custard tart.
Tradition just got a little sweeter… thanks to raisins!
Ingredients:
Base:
- 4 Slices white bread (crusts removed) or 1 Sheet shortcrust pastry
- 2 Tbsp butter (soft)
- ½ Cup raisins
- 2 Tbsp brown sugar
- ½ Tsp cinnamon
Custard Filling:
- 1 Litre full cream milk
- 2 Eggs
- ½ Cup sugar
- 3 Tbsp cornflour (maizena)
- 1 Tbsp flour
- 1 Tsp vanilla essence
- ½ Tsp cinnamon
- Pinch salt
Topping:
- Cinnamon sugar (2 tbsp sugar + ½ tsp cinnamon)
- Optional: Extra raisins soaked in warm tea or orange juice.
Method:
Prepare the base:
- Butter the bread slices and cut into triangles (or line dish with pastry).
- Arrange in a greased oven dish.
- Sprinkle raisins, brown sugar and cinnamon over the bread.
Make the milk tart custard:
- Heat milk until hot, but not boiling.
- In a bowl whisk: eggs, sugar, cornflour, flour, salt.
- Slowly pour hot milk into mixture while whisking.
- Return to pot and cook on medium heat until thick and smooth.
- Stir in vanilla and cinnamon.
Assemble & bake:
- Pour warm custard over bread & raisins.
- Let it stand 10 minutes so it absorbs.
- Sprinkle cinnamon sugar on top.
- Bake: 180°C for 25–30 minutes.
Top should set but still wobble slightly in the middle.
Serve warm with:
Cream, custard or vanilla ice cream.
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