Malvern Pudding (Custard Apple Pudding)

Close-up of a part-served Malvern pudding with custard and apples.

4.93 from 14 votes

Malvern Pudding (Custard Apple Pudding)

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 crumbles and pies.

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Pudding

Cuisine: British, English, West Midlands

Diet: Vegetarian

Servings:

Calories: 392kcal

Author: Jane Coupland

Equipment

1 Ovenproof dish approx 9x7-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

US Customary - Metric

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.

A warning about making this dessert in advance

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.

Nutrition