Malvern Pudding
Malvern Pudding layers tender cooking apples and sweet eating apples under a smooth vanilla custard with a crisp cinnamon demerara topping. It is a cozy English dessert for Sunday dinner, autumn gatherings, or any family meal that needs a warm fruit pudding.
Equipment
- Medium baking dish
- Large saucepan
- Whisk
- Mixing bowl
- Grater
Ingredients
- 375 g cooking apples such as Bramleys, peeled, cored, and sliced
- 375 g eating apples such as russets, peeled, cored, and sliced
- 90 g butter divided
- 60 g caster sugar plus extra only if needed for sharp apples
- 1 lemon lemon rind finely grated
- 45 g plain flour or cornflour
- 500 ml whole milk
- 3 large egg yolks
- 1 1/2 teaspoons vanilla bean paste or extract
- 60 g demerara sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Peel, core, and slice the cooking apples and eating apples into fairly even pieces.
- Melt 45 g butter in a saucepan, then add the apples, caster sugar, and lemon rind.
- Cook the fruit gently until the cooking apples soften and the eating apples are tender but not completely collapsed.
- Spoon the apple mixture into a buttered medium baking dish and spread it evenly.
- Melt the remaining butter, whisk in the flour or cornflour, then gradually whisk in the milk until smooth.
- Cook until thickened, temper the egg yolks with a little hot sauce, then whisk them back into the custard.
- Stir in the vanilla and cook gently for 1 to 2 minutes without boiling.
- Pour the custard over the apples and bake at 350°F for 15 to 18 minutes until softly set.
- Sprinkle with demerara sugar and cinnamon, then grill or broil briefly until the topping is glossy and lightly crisp.
Notes
Storage: Cover cooled Malvern Pudding and refrigerate for up to 3 days.
Freezing: Freeze portions for up to 1 month, though the custard may soften slightly after thawing.
Reheating: Warm covered portions at 300°F for 12 to 15 minutes, or microwave gently in short bursts.
Best Tips: Use both cooking apples and eating apples so the fruit layer has softness and shape.
Custard Tips: Temper the yolks before adding them to the pan and keep the custard below a boil.
Variations: Try orange zest, a pinch of nutmeg, or a few toasted almonds for a slightly different finish.