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 Large free-range egg yolks
- 1½ teaspoons Vanilla bean paste or vanilla extract
For the Topping
- 60 g Demerara sugar
- ½ teaspoon Ground cinnamon
Instructions
- Cook the Apples: Melt the butter in a medium-sized pan. Peel and core the cooking apples, slice them roughly, and add to the pan. Peel, core, and chop the eating apples into small chunks and add these as well. Add the caster sugar, then cook over medium heat, stirring frequently, until the cooking apples break down and the eating apples are fork tender, about 10-15 minutes. If there is excess watery liquid, drain it off. Stir in the grated lemon rind and set aside.
- Make the Custard: Beat the egg yolks into the whole milk and set aside. In a small pan, melt the butter (not the milk pan). Add the flour and mix with a wooden spoon until smooth, cooking for one minute. Remove the pan from heat and gradually stir in the milk and egg yolk mixture a little at a time until smooth. Add the caster sugar, then return the pan to moderate heat, stirring constantly until the custard thickens. Remove from the heat and fold in the vanilla bean paste or vanilla extract.
- Assemble the Pudding: Pour the cooked apple mixture evenly into the base of a 9×7-inch (23×18 cm) ovenproof dish or six small ramekins. Pour the thickened custard over the apples and smooth the surface as needed. Mix the ground cinnamon and demerara sugar, then sprinkle evenly over the custard layer, using all of the sugar mixture for a full coverage.
- Caramelize the Topping: Place the dish 2-3 cm below a preheated grill and cook for about 5 minutes, or until the sugar melts and bubbles, turning the dish as needed for even caramelization. Alternatively, use a kitchen blowtorch to caramelize the sugar topping uniformly.
- Rest and Serve: Remove the pudding from the grill and allow it to cool for 15 minutes so the sugar topping sets and firms up. Serve the Malvern Pudding warm for the best taste and texture experience.
Notes
- Use a mix of cooking apples (like Bramleys) for softness and eating apples (like russets) for texture and flavor balance.
- If you notice excess liquid after cooking the apples, draining the liquid helps prevent a soggy pudding base.
- Vanilla bean paste provides a richer vanilla flavor than extract but both work well.
- The caramelized demerara sugar topping can be achieved under a grill or with a kitchen blowtorch for convenience.
- Serves 6, making it perfect for family or small gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Pudding
- Method: Baking
- Cuisine: British, English, West Midlands
- Diet: Vegetarian
