Go Back
–+ servings
A ramekin of Malvern Pudding with a caramelized, crispy sugar top, garnished with cinnamon sticks, creating a rich and indulgent dessert.

Malvern Pudding

This comforting apple and custard dessert is a delightful twist on traditional puddings, with a crunchy caramelized topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Dessert, Pudding
Cuisine: British, English, West Midlands
Calories: 392
Ingredients Method Nutrition Notes

Ingredients
  

For the Apples:
  • 375 g Cooking apples such as Bramleys, peeled, cored, and sliced
  • 375 g Eating apples such as russets, peeled, cored, and chopped
  • 45 g Butter unsalted
  • 60 g Caster sugar for sweetening apples
  • Grated rind of 1 lemon for zest
For the Custard:
  • 45 g Plain flour or cornflour cornstarch, for thickening
  • 45 g Butter unsalted
  • 45 g Caster sugar for sweetness
  • 500 ml Whole milk full-fat, for a creamy custard
  • 3 large Egg yolks free-range
  • 1½ teaspoons Vanilla bean paste or vanilla extract
For the Topping:
  • 60 g Demerara sugar for a crunchy topping
  • ½ teaspoon Ground cinnamon for extra flavor

Method
 

  1. Melt the butter in a medium pan over medium heat.
  2. Peel, core, and roughly slice the cooking apples, then add them to the pan.
  3. Peel, core, and chop the eating apples into small chunks, then add them to the pan.
  4. Add the sugar to the pan, stirring often, and cook until the cooking apples break down and the eating apples soften (about 10–15 minutes).
  5. Optional: If there is excess liquid in the pan, drain it away to avoid watery pudding.
  6. Grate the lemon rind and stir it into the cooked apples, then set aside.
  7. In a bowl, beat the egg yolks with the milk until well combined.
  8. Melt the butter in a separate pan (not the milk pan).
  9. Add the flour to the melted butter and cook, stirring constantly, for 1 minute.
  10. Remove from the heat and gradually add the milk mixture, stirring until smooth.
  11. Stir in the sugar and return the pan to moderate heat. Cook, stirring constantly, until the custard thickens to your desired consistency.
  12. Stir the vanilla extract or bean paste into the custard.
  13. Transfer the apple mixture to the bottom of the ovenproof dish, spreading it evenly.
  14. Pour the custard over the apples and smooth the top.
  15. Mix the demerara sugar and cinnamon, then sprinkle evenly over the custard layer.
  16. Place the dish under a preheated grill (2–3 cm below) and cook for about 5 minutes, or until the sugar melts and bubbles. You can also use a blowtorch to caramelize the topping.
  17. Remove from the heat and let the pudding rest for 15 minutes for the topping to firm up.
  18. Serve warm and enjoy the contrast between the creamy custard and the crunchy sugar topping.

Nutrition

Serving: 1servingCalories: 392kcalCarbohydrates: 55gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 139mgSodium: 134mgPotassium: 284mgFiber: 3gSugar: 45gVitamin A: 708IUVitamin C: 6mgCalcium: 129mgIron: 1mg

Notes

Serve this warm for a cozy dessert experience, where the caramelized topping provides a crunchy contrast to the smooth custard and soft apples.

Tried this recipe?

Let us know how it was!