Name: Malvern Pudding (Custard Apple Pudding) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 375 g cooking apples (such as Bramleys), peeled, cored, and chopped; 375 g eating apples (such as russets), peeled, cored, and chopped; 45 g butter; 60 g caster sugar; Grated rind of 1 lemon; 45 g butter; 45 g plain flour (or cornflour); 500 ml whole milk; 3 large egg yolks; 1½ teaspoons vanilla bean paste or extract; 60 g demerara sugar; ½ teaspoon ground cinnamon

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Introduction

Malvern Pudding, also known as Custard Apple Pudding, is a comforting British dessert that combines tart cooking apples with sweet eating apples, all topped with a creamy custard and a cinnamon-sugar crust. It’s a perfect treat for cooler days, offering a warm and flavorful finish to any meal.

A close-up of a round dessert in a metal baking dish showing three layers: the top layer is a golden-brown caramelized crust with a slightly rough texture and darker edges, the middle layer is a smooth creamy custard with a pale yellow color, and the bottom layer contains small, translucent, light yellow fruit pieces partially submerged in the custard; the dessert sits on a white marbled surface with sliced pears and whole pears blurred in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

375 g cooking apples (such as Bramleys)
375 g eating apples (such as russets)
90 g butter (divided)
60 g caster sugar (plus extra for topping)
Grated rind of 1 lemon
45 g plain flour (or cornflour)
500 ml whole milk
3 large egg yolks
1½ teaspoons vanilla bean paste or extract
60 g demerara sugar
½ teaspoon ground cinnamon

Instructions

Step 1: Preheat the oven to 180°C (350°F). Peel and core both types of apples, then chop them into small pieces.
Step 2: In a saucepan, melt 45 g of butter over medium heat. Add the chopped apples, 60 g caster sugar, and lemon rind. Cook, stirring occasionally, until the apples soften, about 5–7 minutes. Transfer the mixture to a baking dish.
Step 3: In another saucepan, melt the remaining 45 g butter over low heat. Stir in the flour to create a roux. Gradually whisk in the milk until smooth and cook until the mixture slightly thickens.
Step 4: Remove from heat and whisk in the egg yolks and vanilla bean paste or extract until fully combined.
Step 5: Pour the custard mixture over the apple base in the baking dish.
Step 6: Mix the demerara sugar with ground cinnamon and sprinkle evenly over the top.
Step 7: Bake in the preheated oven for about 20 minutes, or until the top is golden brown and the custard is set.

Tips & Variations

Use a mix of tart and sweet apples to balance flavors and add depth to the pudding.
For a gluten-free version, substitute plain flour with cornflour as indicated.
Add a pinch of nutmeg or allspice to the cinnamon sugar topping for extra warmth and complexity.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch.

Storage

Store any leftover Malvern Pudding covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The custard texture is best enjoyed fresh, but reheating adds a comforting warmth.

How to Serve

The dish shows a round dessert inside a silver baking dish with a browned, caramelized top layer that looks crispy and textured. Below this top layer is a creamy, smooth yellow custard layer, partially scooped out to reveal small pieces of soft, light brown baked fruit. The dessert sits on a wooden surface with sliced fruit and whole pear pieces visible in the background. The lighting highlights the glossy, rich surface of the custard and the golden crust on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, while Bramleys and russets are ideal for their tart and sweet balance, you can use any apples you prefer. Just aim for a mix of textures and flavors for the best result.

What can I substitute for vanilla bean paste?

If you don’t have vanilla bean paste, use an equal amount of vanilla extract or omit it altogether. The pudding will still be delicious with the natural flavors of the apples and cinnamon.