Description
Malvern pudding is a traditional English dessert made with stewed apples, a rich vanilla custard, and a crunchy caramelized topping. Originating from the town of Malvern, this comforting pudding is a delicious way to enjoy seasonal apples in a warm, custard-filled bake.
Ingredients
375 g cooking apples (such as Bramleys)
375 g eating apples (such as russets)
45 g butter (for apples)
60 g caster sugar (for apples)
Grated rind of 1 lemon
45 g plain flour or cornflour (cornstarch)
45 g butter (for custard)
45 g caster sugar (for custard)
500 ml whole milk
3 large egg yolks, free-range
1½ teaspoons vanilla bean paste or vanilla extract
60 g demerara sugar
½ teaspoon ground cinnamon
Instructions
- Place the butter in a medium-sized saucepan and melt over low heat.
- Peel, core, and roughly slice the cooking apples. Add to the pan.
- Peel, core, and chop the eating apples into small chunks, then add them as well.
- Stir in the caster sugar and cook over medium heat, stirring often, until the cooking apples have broken down and the eating apples are fork-tender (about 10–15 minutes). Drain any excess liquid.
- Grate the lemon rind and stir the zest through the apple mixture. Set aside.
- In a bowl, whisk the egg yolks into the milk until well combined.
- In a small saucepan, melt the butter over low heat. Add the flour and stir until smooth. Cook for 1 minute.
- Remove from heat and gradually add the milk mixture, stirring until smooth each time.
- Stir in the caster sugar, return to moderate heat, and cook, stirring constantly, until the custard thickens.
- Preheat oven to 180°C (160°C fan).
- Spread the cooked apples evenly in a baking dish. Pour the custard over the apples.
- Mix the demerara sugar and cinnamon together and sprinkle evenly on top.
- Bake for 20–25 minutes, until the topping is golden and caramelized. Serve warm.
Notes
- Use pears instead of apples for a twist on the classic.
- Add a handful of raisins or sultanas to the apple mixture for extra sweetness.
- Sprinkle chopped nuts over the topping for added crunch.
- Swap the demerara sugar with light brown sugar for a slightly different caramel flavor.
- Serve with a scoop of vanilla ice cream instead of cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310 kcal
- Sugar: 32 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 130 mg
