Welcome to Sweet Emily, where we make baking simple and fun! Today, we uncover a hidden gem from British cuisine: Malvern Pudding. This classic English apple dessert offers delightful warm comfort, perfect for any occasion. Prepare to enjoy a rich, flavorful treat that’s surprisingly easy to create right in your kitchen.
Table of Contents
Why You’ll Love This Malvern Pudding
You’ll quickly fall in love with this traditional Malvern Pudding recipe for many reasons:
- It offers a unique, sophisticated twist on typical apple desserts like crumbles or pies.
- You experience a satisfying combination of textures, from tender apples to creamy custard.
- It delivers a delightful balance of sweet, tart, creamy, and subtly crunchy flavors.
- This recipe is straightforward, making it perfect for beginners and busy parents alike.
- It brings a touch of nostalgic British charm to your dessert table, truly a comforting classic.
What is Malvern Pudding?
Malvern Pudding is a traditional dessert hailing from Worcestershire, England, specifically the Malvern Hills area. First mentioned in the 1800s, this dessert is a historical part of British culinary heritage.
It features a delicious base of stewed apples, generously topped with a rich, homemade custard, and then finished with a beautifully caramelized sugar crust. Unlike a crumble or pie, this pudding offers a distinct creamy texture and a delightful contrast with the crunchy topping.
You can serve it in a large communal baking dish or elegant individual ramekins. The secret to an amazing Malvern Pudding lies in using a mix of quality cooking and eating apples.
Ingredients
To create this delightful Malvern Pudding, gather these simple 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 (full-fat) milk
- 3 Egg yolks large, free-range
- 1½ teaspoons Vanilla bean paste or vanilla extract
- 60 g Demerara sugar
- ½ teaspoon Ground cinnamon
Notes & Substitutions
Using both cooking and eating apples gives the Malvern Pudding the perfect texture balance. Bramley apples are known for their sharp, acidic flavor and ability to break down beautifully when cooked. While Russets retain some bite, Bramleys break down beautifully, while Russets retain some bite.
Always opt for real butter for the best flavor and richness in both the apple base and the custard. Large egg yolks provide essential richness and color to your creamy custard. Vanilla is optional but enhances the overall sweetness and aroma; vanilla bean paste offers a more intense flavor.
For a gluten-free option, swap plain flour for cornflour (cornstarch) in the custard. If you need a vegan alternative, use plant-based milk, butter, and a suitable store-bought vegan custard. While store-bought custard works, ensure it is thick and warms up well.
Equipment
You won’t need many fancy tools for this recipe, making it perfect for beginners!
- Ovenproof baking dish (an oval dish works wonderfully)
- Medium saucepan
- Small saucepan
- Wooden spoon
- Grater (for lemon zest)
- Kitchen blowtorch (optional, for caramelizing sugar)
Instructions
Creating this delicious Malvern Pudding is a fun and straightforward process. Follow these steps carefully for the best results.
Cook the Apples
- Melt the first portion of butter in a medium-sized pan. Peel and core the cooking apples, then slice them roughly and add to the saucepan. Next, peel, core, and chop the eating apples into small chunks; add them to the pan with the cooking apples.
- Tip in the 60g caster sugar and cook everything over medium heat, stirring often, for about 10-15 minutes. Continue cooking until the cooking apples break down and the eating apples feel fork-tender.
- If you notice a lot of watery liquid at the bottom of the pan once the apples are cooked, drain it away. Finely grate the lemon rind and toss the zest into the pan, stirring it through. Set this apple mixture aside while you prepare the custard for your Malvern Pudding.
Make the Custard
- Begin by beating the large egg yolks into the whole milk in a bowl. In a separate small saucepan, melt the second portion of butter. Toss in the plain flour, mix with a wooden spoon until smooth, and cook for one minute.
- Remove the pan from the heat and gradually add the milk and egg yolk mixture, little by little, stirring until smooth each time. Tip in the 45g caster sugar. Place the pan over moderate heat and cook, stirring constantly, until the custard thickens nicely to your desired consistency. Finally, stir the vanilla extract or vanilla bean paste through the warm custard.
Assemble the Pudding
- Tip the prepared apple mixture into the base of your ovenproof baking dish and spread it out evenly. Pour the warm custard over the top of the apples, leveling it out if necessary to create a smooth layer.
- In a small bowl, mix the demerara sugar and ground cinnamon together. Generously sprinkle this sugar mixture over the entire top of the custard layer, ensuring it is completely and evenly covered. Keep sprinkling until you use up all of the sugar.
- Place the dish under a pre-heated grill (2-3 cm below the heating element) and cook for around 5 minutes until the sugar has melted and is bubbling in places. Alternatively, use a kitchen blowtorch to achieve this beautiful caramelized crust. Turn the dish as necessary under the grill to ensure an even bake.
- Remove the pan from the oven and set it aside for 15 minutes. This resting time allows the caramelized sugar to cool and firm up. Serve your Malvern Pudding while it is still wonderfully warm.
Pro Tips & Troubleshooting
For the richest, most decadent custard for your Malvern Pudding, always use full-fat milk. To prevent any lumps, stir your custard continuously as it cooks. Keep the heat moderate while making the custard; too high and it can scramble the eggs or burn.
You can adjust the amount of flour slightly to achieve your desired custard thickness. Always pour the custard immediately over the apples while it’s warm and fluid. Any ovenproof dish works, so use what you have. Avoid making this pudding in advance; the sugar topping will soften and the apples may leak liquid, ruining the textures.
Serving, Storage, & Variations
Serving Suggestions
Serve your Malvern Pudding warm, but not piping hot, allowing the flavors to meld perfectly. It is an ideal comforting dessert, especially lovely during the autumn and winter months. The rich apples and creamy custard topped with crunchy caramel make it a satisfying end to any meal.
Storage Tips
This Malvern Pudding is best enjoyed freshly made to fully appreciate its unique textures. We do not recommend making it in advance, as the caramelized sugar softens and the apples can release excess moisture. If you have any leftovers, refrigerate them quickly. Consume any remaining pudding within 2 days for the best quality.
Variations
Feel free to get creative with your Malvern Pudding!
- Add a handful of mixed berries, like blackberries or raspberries, to the apple mixture for extra tartness.
- Include some dried fruit, such as golden raisins or sultanas, with the apples for added sweetness.
- Use only cooking apples if you prefer a very soft, pureed apple texture.
- Conversely, use only eating apples for a dessert with more distinct apple chunks.
- Experiment with other fruits like plums or peaches when in season, adjusting sugar as needed.
Nutrition
Enjoying a classic Malvern Pudding offers a delightful treat. Here’s a quick look at the nutritional breakdown per serving, based on the ingredients provided.
| Nutrient | Amount |
|---|---|
| Calories | 392 kcal |
| Carbohydrates | 55 g |
| Protein | 5 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Trans Fat | 1 g |
| Cholesterol | 139 mg |
| Sodium | 134 mg |
| Fiber | 3 g |
| Sugar | 45 g |
| Unsaturated Fat | 6 g |
| Potassium | 284 mg |
| Vitamin A | 708 IU |
| Vitamin C | 6 mg |
| Calcium | 129 mg |
| Iron | 1 mg |
Please note this is an estimated nutritional value.
FAQ
Should Malvern pudding be served warm or cold?
Serve this delicious dessert warm, not piping hot, to truly savor its intricate flavors and textures.
Can I make it in advance?
No, making it in advance is not recommended; the caramelized sugar topping will soften, and the apples may release too much liquid.
Can I use custard powder?
Yes, you can use custard powder, but ensure you prepare a milk-based custard that becomes thick enough to hold its shape.
Conclusion
We hope you’re excited to try this delightful British classic. This Malvern Pudding offers a perfect blend of tender apples, creamy custard, and a crisp, caramelized topping. It’s a wonderful, comforting dessert that brings warmth and flavor to any table. Give this recipe a try and share the joy of a homemade, classic British treat with your loved ones!
Delicious Malvern Pudding: A Classic British Apple Dessert
Equipment
- Medium-sized pan
- Small pan
- Wooden spoon
- Baking dish
- Grill or kitchen blowtorch
- Bowl
Ingredients
Pudding Ingredients
- 375 g Cooking apples such as Bramleys
- 375 g Eating apples such as russets
- 45 g Butter
- 60 g Caster sugar
- 1 grated Lemon rind
- 45 g Plain flour or cornflour
- 45 g Butter
- 45 g Caster sugar
- 500 ml Whole milk (full-fat)
- 3 large Egg yolks free-range
- 1.5 teaspoons Vanilla bean paste or extract
- 60 g Demerara sugar
- 0.5 teaspoon Ground cinnamon
Instructions
Cook the Apples
- Melt butter in a medium pan. Peel, core, and slice cooking apples and chop eating apples, then add to the pan with sugar.
- Cook over medium heat, stirring, until cooking apples break down and eating apples are tender (10-15 minutes); optionally drain excess liquid. Grate lemon rind, stir into apples, and set aside.
Make the Custard
- Beat egg yolks into milk. Melt butter in a small pan, stir in flour until smooth, and cook for 1 minute.
- Remove from heat, gradually whisk in milk, then add sugar. Cook over moderate heat, stirring constantly, until custard thickens. Stir in vanilla extract or paste.
Assembling the Pudding
- Spread the apple mixture evenly into the base of a baking dish, then pour the custard over the top and level it out.
- Mix cinnamon and demerara sugar together, then sprinkle evenly over the top of the custard until fully covered.
- Place the dish under a pre-heated grill (2-3 cm below it) and cook for about 5 minutes until the sugar melts and bubbles, or use a kitchen blowtorch.
- Remove the dish from the oven and let it cool for 15 minutes for the sugar to firm up. Serve the pudding whilst it is still warm.