Stepping into the heart of a cozy British kitchen, I often find myself gravitating toward old favorites that warm both the belly and soul. One such indulgence is Malvern Pudding, a heavenly custard apple delight that’s too good to resist. This comforting dessert pairs tender apples with a velvety custard base, crowned with a delightful layer of caramelized sugar. What I love most about this traditional dish is not just its incredible warmth, but also how quick it is to whip up, making it perfect for family gatherings or just a cozy evening at home. Plus, it offers a wonderful opportunity to get creative by experimenting with different apple varieties! Curious about how to bring this nostalgic treat to your own dining table? Let’s dive into the recipe!
Why is Malvern Pudding a Must-Try?
Comforting: After a long day, there’s nothing better than this warm, creamy dessert that feels like a hug for your taste buds.
Quick and Easy: With minimal prep time and straightforward steps, you’ll have this delightful pudding ready in no time.
Versatile: Feel free to play with flavors—try different apples or spices to make it uniquely yours! If you’re keen for more apple treats, check out my Sticky Toffee Pudding for another sweet option.
Crowd-Pleasing: It’s a dessert everyone will love, whether for a family dinner or entertaining friends!
Decadent Texture: The smooth custard, tender fruit, and crisp topping create an irresistible experience for your palate.
Indulge in Malvern Pudding and experience its rich, comforting essence today!
Malvern Pudding Ingredients
For the Apple Base
• Cooking Apples (375 g) – Choose tart apples like Bramleys for the best flavor and texture.
• Eating Apples (375 g) – Sweet varieties like russets enhance the natural sweetness of the pudding.
For the Custard
• Butter (90 g, divided) – This adds richness and flavor; opt for plant-based margarine for a dairy-free version.
• Caster Sugar (60 g + extra for topping) – Provides sweetness and a crisp caramelized topping; regular granulated sugar works too.
• Lemon Rind (grated) – Brightens the dessert’s flavor; lime zest can also add a lovely twist.
• Plain Flour (45 g or cornflour) – Helps thicken the custard; use cornstarch for a gluten-free alternative.
• Whole Milk (500 ml) – Creates a creamy base for the custard; swap with almond or oat milk for dairy-free.
• Egg Yolks (3 large) – Contributes to the richness and thickness of the custard; aquafaba is an excellent vegan substitute.
• Vanilla Bean Paste (1½ teaspoons) – Enhances flavor depth; vanilla extract is a suitable alternative.
For the Topping
• Demerara Sugar (60 g) – Creates a crunchy finish when caramelized; light brown sugar can achieve a similar result.
• Ground Cinnamon (½ teaspoon) – Adds warm spice to the dessert; nutmeg or cardamom offer delightful variations.
Bring your Malvern Pudding to life with these carefully selected ingredients!
Step‑by‑Step Instructions for Malvern Pudding
Step 1: Preheat the Oven
Start by preheating your oven to 180°C (350°F). This temperature ensures that your Malvern Pudding bakes evenly, allowing the custard to set perfectly while caramelizing the top. Prepare a baking dish by greasing it lightly with butter, making it easier to serve the finished pudding.
Step 2: Prepare the Apples
Peel, core, and chop 375 g each of cooking and eating apples into small, even pieces. The combination of tart and sweet apples is crucial for flavor balance. In a saucepan, melt 45 g of butter over medium heat, then add the chopped apples, 60 g of caster sugar, and grated lemon rind. Cook the mixture for about 5–7 minutes until the apples soften but still hold their shape.
Step 3: Transfer the Apple Mixture
Once the apples are tender, transfer them into your greased baking dish, spreading them out evenly to create a base for your Malvern Pudding. Allow the apple mixture to cool slightly while you prepare the creamy custard, so all flavors meld beautifully.
Step 4: Make the Custard
In a separate saucepan, melt the remaining 45 g of butter over low heat. Gradually stir in 45 g of plain flour to create a roux, cooking it for 1–2 minutes until bubbly. Slowly whisk in 500 ml of whole milk, continuously stirring until the mixture thickens slightly—about 5 minutes—creating a smooth custard base.
Step 5: Enrich the Custard
Remove the saucepan from the heat and let it cool for a minute. Whisk in the 3 large egg yolks and 1½ teaspoons of vanilla bean paste until well combined. This step is critical for adding depth to your custard, ensuring that your Malvern Pudding is rich and flavorful.
Step 6: Assemble the Pudding
Pour the luscious custard mixture over the softened apples in the baking dish, ensuring an even coverage. This layer of custard will envelop the apples, providing a creamy base for your dessert.
Step 7: Create the Topping
In a small bowl, combine 60 g of demerara sugar with ½ teaspoon of ground cinnamon. Sprinkle this mixture evenly over the custard layer. The demerara sugar will caramelize as it bakes, creating a delightful crunchy topping for your Malvern Pudding.
Step 8: Bake to Perfection
Place the assembled pudding in the preheated oven and bake for approximately 20 minutes, or until the top turns golden brown and crispy. You’ll know it’s ready when the custard is bubbling slightly around the edges, promising a wonderfully indulgent treat.
Step 9: Cool and Serve
Once baked, allow the Malvern Pudding to cool for a few minutes before serving. This resting period allows the pudding to set slightly, making it easier to slice. Serve warm, ideally paired with vanilla ice cream or whipped cream for an extra touch of indulgence.
What to Serve with Malvern Pudding?
Elevate your Malvern Pudding experience by pairing it with delightful sides and drinks that tie together beautifully.
- Vanilla Ice Cream: The creamy coldness melts into the warm pudding, creating an indulgent contrast that’s hard to resist.
- Whipped Cream: Light and airy, this classic topping adds a luxurious touch, enhancing the pudding’s rich flavors.
- Spiced Apple Cider: A warm, spiced drink that echoes the comforting apple flavors in the pudding, perfect for chilly evenings.
- Caramel Sauce: Drizzling homemade caramel on top intensifies sweetness and adds an irresistible gooey texture.
- Roasted Nuts: Toasted pecans or walnuts offer a satisfying crunch, balancing the smooth custard with a delightful nutty flavor.
- Fresh Berries: A quick side of tart raspberries or strawberries brightens the plate and adds a splash of color to your dessert.
- Chai Tea: The warmth and spices in chai deepen the dessert’s comforting vibes—sip alongside your Malvern Pudding for a cozy afternoon treat.
Malvern Pudding Variations & Substitutions
Feel free to play with the ingredients and make this dessert your own adventure in flavor and texture!
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Apple Variety: Swap out Bramleys for tart Granny Smiths or sweet Fuji apples for different flavor profiles.
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Dairy-Free: Substitute whole milk with almond or oat milk and butter with plant-based margarine for a creamy yet dairy-free delight.
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Sweetener Swap: Use honey or maple syrup instead of caster sugar for a naturally sweetened twist that adds depth.
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Flavor Boost: Add a teaspoon of nutmeg or ginger to the custard mixture for an enticing warmth that dances on your palate.
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Fruit Medley: Toss in a handful of berries or diced pears along with the apples for a delightful burst of flavor and color.
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Gluten-Free Option: Replace plain flour with cornstarch in the custard to create a smooth and creamy pudding without the gluten.
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Spiced Variation: Incorporate cardamom or allspice into the apple mixture for an exotic twist that intrigues the senses.
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Serving Styles: Try serving it warm alongside a scoop of vanilla ice cream or chilled with a dollop of whipped cream for a versatile dessert experience.
Now that you have these delightful variations in your back pocket, your Malvern Pudding can be uniquely tailored for every occasion! And if you’re in the mood for another comforting dessert, consider making my irresistible Sticky Toffee Pudding.
How to Store and Freeze Malvern Pudding
Fridge: Store leftover Malvern Pudding in an airtight container for up to 3 days to keep it fresh and creamy.
Freezer: If you want to enjoy your pudding later, freeze it without the topping for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: To regain that delightful texture, reheat in the oven at 180°C (350°F) for about 15 minutes until warmed through, ensuring the top stays crispy.
Wrapping: For best results, cover your pudding tightly with plastic wrap or foil before refrigerating or freezing to prevent freezer burn.
Make Ahead Options
These Malvern Puddings are ideal for busy home cooks looking to save time during the week! You can prepare the apple filling and custard up to 24 hours in advance, allowing you to refrigerate each component separately. Simply follow the steps to cook and cool the apples, and let the custard mixture set without baking it. When you’re ready to serve, pour the custard over the chilled apples, sprinkle with the demerara sugar mixture, and bake as directed. This way, you enjoy all the delicious flavors of Malvern Pudding with minimal last-minute effort. Just be sure to avoid baking the pudding until your guests arrive for that fresh-out-the-oven experience!
Expert Tips for Malvern Pudding
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Apple Selection: Choose a mix of tart and sweet apples for well-balanced flavor. Bramleys and russets work beautifully together.
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Prevent Curdling: Always keep the custard over low heat when adding eggs to ensure a smooth, creamy texture without curdled bits.
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Bake Until Golden: Watch for a golden-brown top—this indicates a perfectly caramelized sugar layer. Avoid underbaking for the best contrast in texture.
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Cooling Time: Let the Malvern Pudding cool slightly before serving to help it set more firmly—this makes for easier slicing.
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Flavor Variations: Be adventurous! Add spices like nutmeg or varying fruits like berries to elevate your dessert experience.
Malvern Pudding Recipe FAQs
What type of apples should I use for Malvern Pudding?
Absolutely! For the best flavor, I recommend a mix of tart cooking apples, like Bramleys, and sweet eating apples such as russets. This combination balances the pudding beautifully, creating a delightful contrast between sweet and tart flavors.
How should I store leftover Malvern Pudding?
You can store it in an airtight container in the fridge for up to 3 days. Make sure it cools completely before transferring to the container to keep the texture creamy and enjoyable.
Can I freeze Malvern Pudding?
Very! To freeze, omit the sugary topping and wrap the pudding tightly in plastic wrap, then foil. It can be frozen for up to 1 month. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat in the oven to maintain that lovely texture.
What if my custard curdles during cooking?
Don’t worry! If the custard curdles, it usually indicates that the heat was too high. Gently whisk the mixture briskly to break up any lumps, and if it remains lumpy, use an immersion blender to smooth it out. Always ensure to keep the heat low when whisking in the egg yolks to prevent further issues.
Is Malvern Pudding suitable for vegans?
Absolutely! You can make it vegan by using plant-based substitutes, such as almond milk for the whole milk, aquafaba for the egg yolks, and plant-based margarine instead of butter. This way, everyone can enjoy this delicious dessert!
How long does it take to prepare and cook Malvern Pudding?
From start to finish, you can expect about 1 hour. Preparation is approximately 20 minutes—peeling and chopping apples along with making the custard. Then it bakes for just 20 minutes until golden brown! Perfect for a cozy evening.
Malvern Pudding: Indulge in this Creamy Apple Delight
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and grease the baking dish lightly with butter.
- Peel, core, and chop 375 g each of cooking and eating apples into small pieces. Melt 45 g of butter in a saucepan over medium heat, then add the apples, 60 g of caster sugar, and grated lemon rind. Cook for 5–7 minutes until softened.
- Transfer the apple mixture into your greased baking dish, spreading it out evenly.
- In a separate saucepan, melt the remaining 45 g of butter over low heat and stir in 45 g of plain flour to create a roux. Gradually whisk in 500 ml of whole milk, cooking until thicken slightly, around 5 minutes.
- Remove from heat, let it cool for a minute, then whisk in 3 egg yolks and 1.5 teaspoons of vanilla bean paste until combined.
- Pour the custard mixture over the apples in the baking dish.
- Combine 60 g of demerara sugar with 0.5 teaspoon of ground cinnamon, and sprinkle this over the custard layer.
- Bake in the oven for approximately 20 minutes until the top is golden brown and crispy.
- Allow the pudding to cool for a few minutes before serving. Serve warm, ideally with vanilla ice cream or whipped cream.
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