Name: Malvern Pudding (Custard Apple Pudding) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 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; 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 featuring a soft apple base topped with a rich, creamy custard. This classic treat combines the tartness of cooking apples with the sweetness of eating apples, all baked to golden perfection.

The image shows a round dessert in a silver baking dish with a dark golden brown, caramelized crust on top, slightly uneven in texture. In the center, a small section is scooped out, revealing a creamy, pale yellow custard layer beneath the crust. Inside the creamy layer, there are small, glossy pieces of cooked fruit, light yellow and golden brown in color, sitting slightly sunken in the custard. The baking dish sits on a wooden surface, with some sliced fresh fruit in the background, adding a warm tone to the scene. 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 until the apples soften, about 5–7 minutes. Transfer the apple 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 slightly thickened. Remove from heat and whisk in the egg yolks and vanilla.
Step 4: Pour the custard mixture over the apple base. Mix the demerara sugar with cinnamon and sprinkle evenly on top.
Step 5: Bake for about 20 minutes or until the pudding is golden brown and the custard has set.

Tips & Variations

Use a mix of tart and sweet apples to balance flavor and texture.
Substitute plain flour with cornflour for a slightly lighter custard.
Add a pinch of nutmeg or allspice for extra warmth in the spice blend.
Serve warm with cream or a scoop of vanilla ice cream for added indulgence.

Storage

Store any leftover Malvern Pudding in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving to restore the custard’s creaminess.

How to Serve

A round white baking dish holds a baked dessert with a golden brown, crispy top layer that is caramelized and shiny, covering a creamy, pale yellow custard-like layer underneath. In one small exposed spot near the edge, there are soft, glossy pieces of pear with a light yellow color, partially sunk into the custard. The dish sits on a white marbled surface, with a few pear slices and whole pears on dark plates visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of apple for this pudding?

Yes, but using a combination of cooking and eating apples provides a better balance of tartness and sweetness as well as a pleasing texture.

Is there a dairy-free alternative for the milk and butter?

You can substitute whole milk with plant-based milk like almond or oat milk, and replace butter with a dairy-free margarine, though this may slightly alter the taste and texture.