Malvern pudding is an English apple pudding from Worcestershire. Soft apples combine with creamy custard underneath a crunchy layer of caramelised sugar in this old-fashioned apple and custard dessert. This West Midlands pudding makes a delightful change from apple pie.
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Malvern pudding is an old fashioned traditional English pudding akin to stewed apple and custard. But that simple description does not do this apple pudding recipe fair justice at all.
Aside from the fabulous combination of tart apples and creamy custard, there’s an exciting layer of crusty caramelised demerara sugar to bust through. This layer shatters when a spoon is plunged in and the crunchy sweet sugar is the ideal contrast to the soft and smooth fillings underneath.
Malvern pudding is part of my collection of recipes from the Midlands. Worcestershire, where this traditional pudding recipe originates from, can be chuffed with its contribution.
Other noteworthy Midlands puddings include Bakewell pudding,Buxton pudding, Northamptonshire steamed jam pudding and sweet suet Pudding from Mansfield.
Why this English apple pudding is worth making
Listing the merits of this apple custard dessert is easy:
- It makes a welcome change from typical puddings with apples such as pies and crumbles.
- It’s different.
- And it’s not stodgy.
- The apples provide freshness and tart flavour against the creamy custard.
- And there’s a gloriously sweet and crunchy caramelised sugar topping.
- Plus just a hint of sweet cinnamon .
What is Malvern apple pudding?
Malvern pudding, or Malvern apple pudding, is a traditional apple dessert harking from the spa town of Malvern. It’s a fairly old English apple pudding, dating from the 1800s. As such, there are a few renditions of it floating around:
- Stewed apples topped with custard and a layer of caramelised demerara sugar (rather like an easy anglicised crème brûlée).
- Steamed pudding with apples and dried fruit mixed in (often referred to as Malvern apple pudding).
- A Charlotte style apple pudding with the fruit encased in bread.
Today I’m focussing on the first rendition as it seems to be the most commonly known (and most loved) of the various apple desserts falling under the heading of Malvern pudding.
Traditionally this scrumptious dessert is made in a large oval dish and servings are spooned out into bowls. However, it’s easy to achieve a more polished presentation by serving individual Malvern apple puddings in ramekins, just as you would crème brûlée.
Of course, key to any traditional Malvern pudding are the apples, which Worcestershire has always been rather skilled at growing. In an ideal world, the apples used in a Malvern pudding should be harvested or at least originating from Worcestershire, but that’s not always possible.
Ingredients and equipment notes
It’s a hung jury with regard to whether or not the apples used in this old English apple custard pudding should be eating apples or cooking apples. I say why pick a side? Include some cooking apples to break down into saucy deliciousness. But also include some eating apples that will keep their shape during cooking, giving the fruit base an extra element of texture and bite. I’m such a fence-sitting rebel.
I went with Bramley apples for my cooking apples, since they are easy to get hold of throughout the UK. Although not originally native to Worcestershire, Bramleys are at least from the Midlands. As for the eating apples, I selected russets as these heritage apples do have their roots planted in Worcestershire soil. Of course, you’re welcome to use your favourite eaters instead.
Lemon zest adds extra flavour and depth to the fruit base. It makes a world of difference so don’t forget to add it in.
Butter is used in both the cooking of the apples and when making the custard. Do use proper butter for the fuller flavour it imparts into this simple Malvern pudding compared to margarine.
I opted to use 3 egg yolks in the custard rather than a whole egg as some recipes for Malvern pudding stipulate. The yolks not only add colour to the custard but they also help build in richness of flavour.
Vanilla bean paste (or extract) is an optional extra. It’s certainly not likely to have been used in the 1800s but in my view vanilla undeniably enhances the flavour of custard.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Prepare the apples
- Melt some butter in the base of a saucepan.
- Peel and core the cooking apples then slice and put into the saucepan.
- Peel, core and chop the eating apples. Also add to the pan.
- Cook over medium heat, stirring often, until the cooking apples break down and the eating apples feel fork tender (10-15 minutes).
- Take off the heat, toss in the grated lemon zest and stir through.
Make the custard
- Beat the egg yolks into the milk.
- Melt the butter in a small pan (not a milk pan as it will be too small).
- Toss in the flour, mix with a wooden spoon and cook for 1 minute.
- Add the milk, little by little, stirring until smooth each time.
- Add the sugar.
- Put the pan on the heat and cook gently, stirring constantly until the custard thickens nicely.
- Stir the vanilla extract/ vanilla bean paste through.
Assemble the apple and custard dessert
- Tip the apple mixture into the base of a large oval baking dish.
- Pour the custard over the top and level out.
- Mix the cinnamon and demerara sugar together then sprinkle over the top of the custard.
- Place the bowl under a grill (2-3 cm below it) and cook for around 5 minutes until the sugar has melted and is bubbling in places (alternatively use a kitchen blowtorch to achieve this).
- Remove the pan from the oven and set aside for 15 minutes for the sugar to cool and firm up.
- Serve while still warm.
Expert tips
Top Tip: Custard that sits in the pan after it has cooked will form a skin, so pour the custard over the apples as soon as possible, dredge with the sugar and cook.
- Use full-fat (whole) milk for deliciously creamy custard.
- Remember to stir the custard constantly as it cooks otherwise it will turn lumpy.
- And cook it over a moderate heat, rather than a high heat to reduce the risk of the sauce burning on the bottom of the pan.
- Vary the thickness of the custard by adding more/ less flour depending on your personal preferences.
- If your apples emit lots of liquid during the cooking feel free to drain it away.
- Although it’s traditional to use an oval bowl when making Malvern apple pudding, it’s not essential. Any ovenproof dish large enough to contain the apples and the custard in thin layers will be fine.
- Make it gluten-free by using cornflour in place of plain flour.
- Need a vegan version? Make a vegan custard and swap the butter for vegan block butter (add in a pinch of salt to boost the flavour).
Frequently asked questions
Whilst it shouldn’t be served piping hot, this English apple pudding is best served warm. The blend of tangy apples, creamy custard and the slightly spiced sugar topping is sweet comfort food perfection at this stage.
I seriously advise against making this apple custard dessert in advance for several reasons. First of all the apples will leak liquid the longer they sit, the custard does firm up and, most importantly, that lusciously crispy caramelised sugar topping will soften, eventually pooling on the top in liquid form.
For all of these reasons, do yourself a favour and let this dessert rest for no more than 30 minutes before eagerly digging into it. By then the apple and custard will still be vaguely warm and everything will be in tiptop condition for savouring.
I don’t see why not – provided the custard can be made with milk. Follow the packet instructions to make the equivalent quantity listed in the recipe but do ensure the custard you make is thick enough.
However, I would advise against using the kind of instant custard that is prepared using boiling water. It lacks the creaminess of real custard which is essential in this apple and custard dessert.
I find most pre-made custards available at the supermarket to be on the thin side. Although this is fine for most desserts when it comes to Malvern pudding a thicker custard is needed.
If you’re really pushed for time then go ahead and use store-bought custard but be prepared for your apple and custard dessert to be somewhat looser than the pictures here depict. And don’t forget to warm it up before pouring over the apples.
Variations
- Add some blackberries or raspberries in with the apples – just toss a handful in once the apples are cooked.
- Or sprinkle in a handful of raisins as the apples cook.
- Make it purely with cooking apples for a softer texture.
- Or go the other way and use just eating apples for an apple pudding with more bite.
- Try it with different fruit such as stewed plums or perhaps peaches when in season.
More puddings with apples to try
Have you made this Malvern pudding recipe? If you have please give it a rating or leave a comment – I love to hear how you get along with my creations.
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Malvern Pudding (Custard Apple Pudding)
Equipment
- 1 Ovenproof dish approx 9×7-inches (23x18cm) preferably oval (or six small ovenproof ramekins)
Ingredients
For the Apples
- 375 g Cooking apples such as Bramleys
- 375 g Eating apples such as russets
- 45 g Butter
- 60 g Caster sugar
- Grated rind of 1 lemon
For the Custard
- 45 g Plain flour or cornflour (cornstarch)
- 45 g Butter
- 45 g Caster sugar
- 500 ml Whole (full-fat) milk
- 3 Egg yolks large, free-range
- 1½ teaspoons Vanilla bean paste or vanilla extract
For the Topping
- 60 g Demerara sugar
- ½ teaspoon Ground cinnamon
Instructions
Cook the Apples
- Put the butter into a medium-sized pan and let it melt.
- Peel and core the cooking apples then slice roughly and put in the saucepan.
- Peel, core and chop the eating apples into small chunks. Add to the pan.
- Tip the sugar in and cook everything over medium heat, stirring often, until the cooking apples break down and the eating apples feel fork tender (around 10-15 minutes).
- Optional step: if there is alot of watery liquid in the bottom of the pan once the apple are cooked drain it away.
- Finely grate the lemon, toss the zest into the pan and stir through. Set aside.
Make the Custard
- Beat the egg yolks into the milk.
- Melt the butter in a small pan (not a milk pan).
- Toss in the flour, mix with a wooden spoon until smooth and cook for 1 minute.
- Take the pan off of the heat and add the milk, little by little, stirring until smooth each time.
- Tip the sugar in.
- Put the pan over moderate heat and cook, stirring constantly, until the custard thickens nicely.
- Stir the vanilla extract/ vanilla bean paste through.
Assembling the Pudding
- Tip the apple mixture into the base of the baking dish and spread out.
- Pour the custard over the top and level it out if necessary.
- Mix the cinnamon and demerara sugar together then sprinkle over the top of the custard, ensuring that the entire top is covered evenly. Keep on sprinkling to use up all of the sugar.
- Place the bowl under a pre-heated grill (2-3 cm below it) and cook for around 5 minutes until the sugar has melted and is bubbling in places (alternatively use a kitchen blowtorch to achieve this). Turn the dish as necessary to ensure an even bake.
- Remove the pan from the oven and set aside for 15 minutes for the sugar to cool and firm up. Serve the pudding whilst it is still warm.
Notes
- Use full-fat (whole) milk for deliciously creamy custard.
- Remember to stir the custard constantly as it cooks otherwise it will turn lumpy.
- And cook it over a moderate heat, rather than a high heat to reduce the risk of the sauce burning on the bottom of the pan.
- Custard that sits in the pan after it has cooked will form a skin, so pour the custard over the apples as soon as possible, dredge with the sugar and cook.
- Vary the thickness of the custard by adding more/ less flour depending on your personal preferences.
- Although it’s traditional to use an oval bowl when making Malvern apple pudding, it’s not essential. Any ovenproof dish large enough to contain the apples and the custard in thin layers will be fine.
- Make it gluten-free by using cornflour in place of plain flour.
- Need a vegan version? Make a vegan custard and swap the butter for vegan block butter (add in a pinch of salt to boost the flavour).
- If you’re really pushed for time then use store-bought custard but be prepared for your Malvern apple pudding to be somewhat looser than the pictures here depict since there’s no control over how thick the pre-made custard will be.
Jamie Kiffel-Alcheh
It certainly took me a lot more than 25 minutes to put together, but it was of course my first time making this dish. I thought it came out really wonderful. I did leave in the extra liquid from the apples because I realized that they would be mixed with the sugar, and I didn’t want to lose that flavor. I felt it still came out lovely.
Jane Coupland
Hi Jamie, so pleased you enjoyed it. Thankyou for your lovely review, it is very much appreciated.