Malvern Pudding Recipe – Classic British Apple & Custard Dessert from Worcestershire
Malvern Pudding is a traditional British dessert from Worcestershire that layers soft, tart apples with rich, creamy custard and a golden, crunchy sugar topping. It’s a nostalgic comfort food that’s simple to make and perfect for chilly evenings, Sunday dinners, or holiday gatherings. This old-fashioned apple and custard pudding is a delightful alternative to apple pie, offering a silky texture and balanced sweetness that pairs beautifully with cream or custard. A true taste of the West Midlands, this dish is beloved for its warmth and simplicity.
Equipment
- Peeler and knife
- Frying pan or saucepan
- Mixing bowl
- Whisk
- Baking dish (shallow)
- Oven
- Optional: kitchen torch or grill for caramelizing
Ingredients
- 3–4 tart apples (Bramley, Granny Smith, or Cox’s Orange Pippin)
- 2 tbsp unsalted butter (for sautéing apples)
- 3 egg yolks
- 2 tbsp caster sugar (for custard)
- 1½ cups whole milk (or plant-based alternative)
- 1 tsp vanilla extract
- 2–3 tbsp demerara or caster sugar (for topping)
Instructions
- Prepare Apples Peel, core, and thinly slice apples. Sauté in butter until just tender. Set aside.
- Make Custard Whisk egg yolks, sugar, vanilla, and milk. For stovetop custard, gently heat while stirring until thickened. For baked custard, skip heating.
- Assemble Grease baking dish. Layer apples evenly. Pour custard over apples. Sprinkle sugar on top.
- Bake Bake at 160°C (320°F) for 35–40 minutes until custard is set. For caramelization, grill for 5 minutes or use a torch.
- Serve Enjoy warm with clotted cream, custard, or vanilla ice cream. Can also be served chilled.
Notes
- Use tart apples for balance; avoid overly sweet varieties.
- Store in fridge for up to 3 days; reheat gently to avoid curdling.
- Not ideal for freezing due to custard texture.
- Add cinnamon, nutmeg, raisins, or swap apples for pears/rhubarb for variations.
- Dairy-free and gluten-free adaptations are easy with plant-based milk and thickeners.