Malvern Pudding
A comforting traditional Worcestershire dessert of tender spiced cooking apples blanketed with rich baked custard and finished with a crunchy caramelised sugar crust.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 345 kcal
Equipment
- •Medium saucepan
- •Whisk
- •Ovenproof baking dish
- •Wooden spoon
- •Grill
Nutrition
Per serving, approximate
- Calories
- 345 kcal
- fat
- 17 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 345 kcal
Instructions
- 1
Preheat the fan oven to 160°C.
- 2
Melt the butter in a saucepan over medium heat on the hob.
- 3
Add the sliced apples, caster sugar, cinnamon, and lemon zest to the pan.
- 4
Cook gently for 10 minutes until the apples soften into a thick compote.
- 5
Spoon the spiced apple mixture evenly into an ovenproof baking dish.
- 6
Whisk the egg yolks, cornflour, milk, double cream, and vanilla extract together in a saucepan.
- 7
Heat gently on the hob while whisking continuously until the custard thickens smoothly.
- 8
Pour the warm custard evenly over the spiced apple layer.
- 9
Bake in the fan oven for 25 minutes until the custard is gently set.
- 10
Preheat the oven grill to high.
- 11
Sprinkle the demerara sugar evenly over the baked custard surface.
- 12
Grill for 2 to 3 minutes until the sugar melts into a bubbly golden crust.
Chef's tips
Cook the apples until soft but not completely puréed to keep some pleasant fruit texture beneath the custard. Keep whisking the custard constantly over low heat on the hob to prevent the egg yolks from scrambling. Watch the dish closely under the grill, as demerara sugar can turn from caramelised to burnt very quickly.
Ingredient substitutions
- double cream → an equal quantity of whole milk for a lighter custard
- Bramley cooking apples → Cox or Braeburn apples with half the added sugar
- demerara sugar → soft brown sugar for caramelising
Storage
Keep leftover pudding covered in the fridge for up to three days.
Reheating
Reheat individual portions in a preheated oven at 150°C for 10 minutes until warmed through.
Common mistakes to avoid
- •Boiling the custard too quickly, which curdles the egg yolks.
- •Leaving the apples too watery, causing the custard layer to sink.
- •Walking away from the grill while caramelising the demerara topping.
Serving suggestions
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