This Malvern Pudding is a classic English dessert, layering soft, tangy apples with a rich, creamy custard, all under a delightful sugary crust. It’s a simple, heartwarming treat that feels like a hug in a bowl. This dish is a beautiful example of traditional British desserts at their most comforting.
My sister Jennifer loves simple, honest desserts. I still picture her coming in from the cold on an autumn day, her cheeks rosy. The whole house would smell of baked apples and bright lemon rind, a scent that brought an instant smile to her face. It was pure comfort.
The Heart of This Simple Pudding
- Simple Ingredients, Big Flavor: Uses pantry staples to create a rich and satisfying dessert.
- Perfectly Balanced: The tartness of the apples cuts through the richness of the custard beautifully.
- Texture is Everything: Soft cooked apples, silky custard, and a crunchy sugar topping create a wonderful contrast.
- A Versatile Classic: An ideal pudding for a Sunday dinner or a cozy weeknight treat.
Gathering Your Ingredients
- 2 large apples, peeled, cored, and thinly sliced
- 2 tablespoons granulated sugar (for the apples)
- 1 teaspoon lemon juice
- 1/2 teaspoon finely grated lemon rind
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons demerara sugar (for topping)
My Trusted Kitchen Helpers
A Good Whisk
A reliable whisk is my best friend for ensuring the custard is perfectly smooth and free of lumps.
A Sturdy Baking Dish
I love my simple ceramic baking dish; it bakes everything so evenly and looks lovely right on the table.
Bringing the Pudding to Life
First, a Bed of Tender Apples
Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish (around 1 quart size). In a saucepan, cook the sliced apples with 2 tablespoons of sugar, the lemon juice, and the essential lemon rind over medium heat. Stir gently for 8–10 minutes until they’ve softened but still hold their shape. It’s important not to let them turn to mush! Spread them evenly in your prepared baking dish.
The Secret to a Silky Custard
In another saucepan, gently heat the milk and butter together over low heat. You only want the butter to melt, not for the milk to boil. While it warms, whisk the flour, 1/3 cup of sugar, and vanilla extract with the eggs in a mixing bowl until smooth. Now, very slowly, whisk the warm milk into the egg mixture. This slow and steady step is the secret to a perfectly smooth custard.
Assembling for the Oven
Pour your beautiful, smooth custard carefully over the apple layer in your baking dish. Sprinkle the top evenly with the demerara sugar, this is what creates that irresistible crunchy topping we all love.
Baking to Golden Perfection
Bake for 30–35 minutes. You’ll know it’s ready when the top is golden and the custard is softly set but still has a slight wobble in the center. Let it cool for just 10 minutes before serving. That little rest helps it set up perfectly.
A Little Note on Nutrition
Please note that the nutritional values provided are an estimate and can vary based on the specific ingredients and quantities used. This information is for guidance only and should not be considered a substitute for a professional nutritionist’s advice.
For a Lighter Spoonful
- A Touch Less Sugar: You can easily reduce the granulated sugar in both the apple and custard mixture, or substitute it with a natural sweetener like maple syrup for the apples.
- Choosing Your Milk: For a lighter version of this English food classic, you can substitute whole milk with low-fat milk or an unsweetened plant-based milk like almond or oat milk.
- A Bit of Fiber: Try mixing in a tablespoon or two of oat flour with the all-purpose flour to add a touch of wholesome fiber to this traditional English pudding.
Ideas for Serving a Perfect Bowlful
- The Classic Way: A spoonful of thick clotted cream or a light pouring of heavy cream on top of the warm pudding is a truly classic way to enjoy British desserts.
- Warm and Cold: Serve a warm portion with a scoop of simple vanilla bean ice cream. The contrast between the warm, soft pudding and the cold, melting ice cream is divine.
- A Whisper of Spice: For an extra touch of warmth, dust the top with a little cinnamon or nutmeg just before serving. It complements the apple and lemon flavors beautifully.
A Few Tips from My Recipe Box
- On the Apples: Be careful not to cook the apples until they become mush. You want them to be tender but still hold their sliced shape for the best texture.
- On the Custard: Pouring the hot milk mixture into the eggs too quickly will scramble them. The key is to add the milk very slowly while whisking constantly.
- On the Bake: An overbaked custard will be firm rather than soft and creamy. Take it out of the oven when it’s golden and still has a slight jiggle in the center; it will continue to set as it cools.
Saving Some for Later
If you have any leftovers, allow the Malvern Pudding to cool completely before covering the dish tightly with plastic wrap or transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. You can enjoy it cold or reheat individual portions gently in the microwave.
From My Kitchen to Yours
There is something so special about simple, old-fashioned English desserts like this one. It’s a recipe that isn’t about fancy techniques but about the warmth and comfort it brings. I hope that when you bake this Malvern Pudding, it fills your home with a wonderful aroma and brings a little bit of joy to your table, ready for you to make your own precious memories.
A Little More You Might Be Wondering
Can I use a different type of fruit in this pudding?
Yes, absolutely. This pudding is wonderful with other seasonal fruits like pears, plums, or even blackberries layered at the bottom for a different flavor profile.
Can I make this Malvern Pudding ahead of time?
You can prepare the apple base a day in advance and store it in the refrigerator. However, the custard is best made and baked right before you plan to serve it for the best texture.
Why is my custard runny?
A runny custard is usually a sign that the pudding was underbaked. It needs to be baked until the edges are set and the center has just a slight wobble. Letting it rest for 10 minutes after baking also helps it set up properly.
Print
Malvern Pudding
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting traditional English dessert featuring tender apples, silky custard, and a golden sugar crust – pure cozy perfection.
Ingredients
- 2 large apples, peeled, cored, and thinly sliced
- 2 tablespoons granulated sugar (for the apples)
- 1 teaspoon lemon juice
- 1/2 teaspoon finely grated lemon rind
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons demerara sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 1-quart baking dish.
- Cook sliced apples with 2 tbsp sugar, lemon juice, and lemon rind over medium heat for 8–10 minutes until tender but not mushy. Spread evenly in baking dish.
- In a saucepan, warm milk and butter until butter melts. Do not boil.
- In a bowl, whisk flour, 1/3 cup sugar, vanilla, and eggs until smooth.
- Slowly whisk warm milk into egg mixture until smooth custard forms.
- Pour custard over apples and sprinkle with demerara sugar.
- Bake for 30–35 minutes until golden and just set with a slight wobble in the center.
- Let cool for 10 minutes before serving. Enjoy warm with cream or ice cream.
Notes
For best results, don’t overcook the apples or custard. The pudding should be soft, creamy, and lightly golden on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: English
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 34g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Malvern pudding, English dessert, apples, custard, baked pudding