Malvern Pudding (Old English Apple and Custard Pudding) (2024)

Malvern pudding is an English apple pudding from Worcestershire. Soft apples combine with creamy custard underneath a crunchy layer of caramelised sugar in this old-fashioned apple and custard dessert. This West Midlands pudding makes a delightful change from crumbles and pies.

Malvern pudding is an old fashioned traditional English pudding akin to stewed apple and custard. But that simple description does not do this apple pudding recipe fair justice at all.

Aside from the fabulous combination of tart apples and creamy custard, there’s an exciting layer of crusty caramelised demerara sugar to bust through. This layer shatters when a spoon is plunged in and the crunchy sweet sugar is the ideal contrast to the soft and smooth fillings underneath.

Malvern pudding is part of my collection of recipes from the Midlands. Worcestershire, where this traditional pudding recipe originates from, can be chuffed with its contribution.

What is Malvern apple pudding?

Malvern pudding, or Malvern apple pudding, is a traditional apple dessert harking from the spa town of Malvern. It’s a fairly old English apple pudding, dating from the 1800s. As such, there are a few renditions of it floating around:

• Stewed apples topped with custard and a layer of caramelised demerara sugar (rather like an easy anglicised crème brûlée).
• Steamed pudding with apples and dried fruit mixed in (often referred to as Malvern apple pudding).
• A Charlotte style apple pudding with the fruit encased in bread.

Today I’m focussing on the first rendition as it seems to be the most commonly known (and most loved) of the various apple desserts falling under the heading of Malvern pudding.

Traditionally this scrumptious dessert is made in a large oval dish and servings are spooned out into bowls. However, it’s easy to achieve a more polished presentation by serving individual Malvern apple puddings in ramekins, just as you would crème brûlée.

Of course, key to any traditional Malvern pudding are the apples, which Worcestershire has always been rather skilled at growing. In an ideal world, the apples used in a Malvern pudding should be harvested or at least originating from Worcestershire, but that’s not always possible.

Why this English apple pudding is worth making

Listing the merits of this apple custard dessert is easy:

• It’s different.
• And it’s not stodgy.
• The apples provide freshness and tart flavour against the creamy custard.
• And there’s a gloriously sweet and crunchy caramelised sugar topping.
• Plus just a hint of sweet cinnamon .
• It makes a welcome change from typical puddings with apples such as pies and crumbles.

Ingredients and equipment notes

It’s a hung jury with regard to whether or not the apples used in this old English apple custard pudding should be eating apples or cooking apples. I say why pick a side? Include some cooking apples to break down into saucy deliciousness. But also include some eating apples that will keep their shape during cooking, giving the fruit base an extra element of texture and bite. I’m such a fence-sitting rebel.

I went with Bramley apples for my cooking apples, since they are easy to get hold of throughout the UK. Although not originally native to Worcestershire, Bramleys are at least from the Midlands. As for the eating apples, I selected russets as these heritage apples do have their roots planted in Worcestershire soil. Of course, you’re welcome to use your favourite eaters instead.

Lemon zest adds extra flavour and depth to the fruit base. It makes a world of difference so don’t forget to add it in.

Butter is used in both the cooking of the apples and when making the custard. Do use proper butter for the fuller flavour it imparts into this simple Malvern pudding compared to margarine.

I opted to use 3 egg yolks in the custard rather than a whole egg as some recipes for Malvern pudding stipulate. The yolks not only add colour to the custard but they also help build in richness of flavour.

Vanilla bean paste (or extract) is an optional extra. It’s certainly not likely to have been used in the 1800s but in my view vanilla undeniably enhances the flavour of custard.

Step-by-step instructions

Full instructions and measurements are given in the printable recipe card at the end of this post.

Prepare the apples

1. Melt some butter in the base of a saucepan.
2. Peel and core the cooking apples then slice and put into the saucepan.
3. Peel, core and chop the eating apples. Also add to the pan.
4. Cook over medium heat, stirring often, until the cooking apples break down and the eating apples feel fork tender (10-15 minutes).
5. Take off the heat, toss in the grated lemon zest and stir through.

Make the custard

6. Beat the egg yolks into the milk.
7. Melt the butter in a small pan (not a milk pan as it will be too small).
8. Toss in the flour, mix with a wooden spoon and cook for 1 minute.
9. Add the milk, little by little, stirring until smooth each time.
10. Add the sugar.
11. Put the pan on the heat and cook gently, stirring constantly until the custard thickens nicely.
12. Stir the vanilla extract/ vanilla bean paste through.

Assemble the apple and custard dessert

13. Tip the apple mixture into the base of a large oval baking dish.
14. Pour the custard over the top and level out.
15. Mix the cinnamon and demerara sugar together then sprinkle over the top of the custard.
16. Place the bowl under a grill (2-3 cm below it) and cook for around 5 minutes until the sugar has melted and is bubbling in places (alternatively use a kitchen blowtorch to achieve this).
17. Remove the pan from the oven and set aside for 15 minutes for the sugar to cool and firm up.
18. Serve while still warm.

Expert tips

• Use full-fat (whole) milk for deliciously creamy custard.
• Remember to stir the custard constantly as it cooks otherwise it will turn lumpy.
• And cook it over a moderate heat, rather than a high heat to reduce the risk of the sauce burning on the bottom of the pan.
• Custard that sits in the pan after it has cooked will form a skin, so pour the custard over the apples as soon as possible, dredge with the sugar and cook.
• Vary the thickness of the custard by adding more/ less flour depending on your personal preferences.
• If your apples emit lots of liquid during the cooking feel free to drain it away.
• Although it’s traditional to use an oval bowl when making Malvern apple pudding, it’s not essential. Any ovenproof dish large enough to contain the apples and the custard in thin layers will be fine.
• Make it gluten-free by using cornflour in place of plain flour.
• Need a vegan version? Make a vegan custard and swap the butter for vegan block butter (add in a pinch of salt to boost the flavour).

Frequently asked questions

Variations

• Add some blackberries or raspberries in with the apples – just toss a handful in once the apples are cooked.
• Or sprinkle in a handful of raisins as the apples cook.
• Make it purely with cooking apples for a softer texture.
• Or go the other way and use just eating apples for an apple pudding with more bite.
• Try it with different fruit such as stewed plums or perhaps peaches when in season.

More puddings with apples to try

Have you made this Malvern pudding recipe? If you haveplease give it a rating or leave a comment – I love to hear how you get along with my creations.

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