Malvern Pudding (Custard Apple Pudding) brings together tender apples, silky custard, and a crackly cinnamon-sugar topping that turns golden and caramelized in the oven. This dessert feels old-fashioned in the best way. It tastes cozy, looks impressive on the table, and still stays simple enough for a weeknight.
Because Malvern Pudding (Custard Apple Pudding) uses both tart cooking apples and sweeter eating apples, you get a balanced flavor that never turns flat or overly sweet. Meanwhile, the lemon rind lifts everything with a bright note that keeps the custard from feeling heavy. Even better, the topping adds a gentle crunch that contrasts with the soft layers underneath.
I first learned about Malvern Pudding (Custard Apple Pudding) through a family friend who served it after Sunday dinner. The dish came out bubbling around the edges, and the top looked like it had been lightly brûléed. When I took the first bite, the apples tasted buttery and warm, while the custard felt smooth and comforting. Ever since then, I have made it whenever I want a dessert that feels special without requiring complicated steps. It always earns that quiet moment at the table where everyone keeps eating and stops talking for a second.
Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F). Grease a baking dish.
- Peel, core, and chop both types of apples into small pieces.
- Melt 45 g butter in a saucepan over medium heat. Add apples, caster sugar, and lemon rind. Cook 5-7 minutes until apples are tender but not mushy.
- Spread the cooked apple mixture evenly in the baking dish.
- For the custard, melt remaining 45 g butter over low heat. Stir in flour and cook 1 minute to form a roux.
- Gradually whisk in milk until smooth. Cook, whisking, until slightly thickened. Remove from heat and cool 2 minutes.
- Whisk in egg yolks and vanilla until smooth. Pour custard over apples.
- Mix demerara sugar with cinnamon and sprinkle evenly over the top. Bake about 20 minutes until golden and caramelized.
- Cool 10 minutes before serving warm, or chill and serve cold.
Nutrition
Notes
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A Comforting Dessert That Still Feels Light
Malvern Pudding (Custard Apple Pudding) tastes rich, yet it does not feel overly heavy. The apples create a fruit-forward base, while the custard adds creaminess without turning the dessert into pure dairy. Additionally, the lemon rind keeps the flavors bright. As a result, you can serve it after a big meal and still enjoy every bite.
Moreover, the texture is the real win. The apples soften into a gentle layer, while the custard sets into a creamy sliceable topping. Then, the demerara sugar forms a caramelized crust. Because each layer brings something different, the pudding feels satisfying from start to finish.
Simple Steps With Big Payoff
Although Malvern Pudding (Custard Apple Pudding) sounds fancy, the method stays straightforward. First, you soften apples in butter and sugar. Next, you make a quick custard using a simple roux technique. Finally, you assemble and bake until golden.
Since the prep is manageable, this dessert works for gatherings and busy weeks alike. Also, because it can be served warm or chilled, you can bake it ahead and still serve it at the right moment.
Ingredients and Smart Choices for the Best Malvern Pudding
Choosing the Right Apples
This dessert tastes best with a mix of apples.
- Cooking apples (like Bramley): These break down faster and create a soft, tangy base.
- Eating apples (like russet): These hold shape better and add sweetness plus texture.
Because you use both types, Malvern Pudding (Custard Apple Pudding) ends up balanced. If you cannot find Bramleys, use Granny Smith for the tart portion. If you cannot find russets, Honeycrisp or Fuji work well for the sweeter portion.
Cut apples into small pieces so they soften evenly. Smaller pieces also help the layers hold together when you serve.
Building Flavor in the Custard
Butter, sugar, and lemon rind flavor the apples while they cook. Then, the custard brings everything together.
This recipe uses a roux-based custard, which means you cook butter with flour first. That step thickens the milk smoothly. Afterward, you whisk in egg yolks and vanilla. Because the custard thickens before the eggs go in, it reduces the risk of curdling.
Use whole milk for the richest result. If you prefer a lighter option, you can use 2% milk, although the custard may set slightly softer.
How to Make Malvern Pudding (Custard Apple Pudding) Step by Step
Make the Apple Base Without Turning It Mushy
Start by preheating the oven to 180°C (350°F). Grease a baking dish.
Peel, core, and chop both apple types into small pieces. In a saucepan, melt 45 g butter over medium heat. Then add apples, 60 g caster sugar, and grated lemon rind. Stir often and cook for about 5-7 minutes.
You want apples soft but not broken down completely. If you overcook them, they will turn into applesauce and the layers will blur. Therefore, stop cooking when they are tender but still hold shape.
Spread the apple mixture evenly in the baking dish.
Make a Smooth Custard That Bakes Like a Dream
In a clean saucepan, melt the remaining 45 g butter on low heat. Stir in 45 g flour and cook for about 1 minute. This removes the raw flour taste while keeping the mixture pale.
Gradually whisk in 500 ml whole milk. Keep whisking while it heats. The mixture should thicken slightly, like a light sauce.
Remove from heat and let it cool briefly. Then whisk in 3 egg yolks and vanilla. Cooling for a couple minutes matters because it helps protect the yolks from scrambling.
Pour the custard evenly over the apples.
Mix 60 g demerara sugar with ½ teaspoon cinnamon. Sprinkle over the top. Bake for about 20 minutes or until golden and lightly caramelized.
Serving, Storage, and Helpful Fixes
Serving Ideas That Make It Feel Special
Malvern Pudding (Custard Apple Pudding) tastes great warm, yet it also works chilled. For a classic plate, serve warm with softly whipped cream. For extra indulgence, add a scoop of vanilla ice cream that melts into the custard.
If you want a lighter finish, serve it with fresh berries on the side. The tartness balances the sweetness. Also, a drizzle of caramel sauce can make it feel like a restaurant dessert without changing the base recipe.
Because the topping already adds sweetness, keep add-ons simple so the apple-custard flavor stays front and center.
Storage and Reheating
Store leftovers in an airtight container in the fridge for 3-4 days. The flavors often deepen overnight, so it can taste even better the next day.
To reheat:
- Oven: Cover with foil and warm at 180°C (350°F) for about 15-20 minutes.
- Microwave: Heat a slice on medium power in short bursts so the custard stays smooth.
You can freeze it for up to 2 months. Wrap well and thaw in the fridge overnight. Then reheat gently.
FAQ
What is Malvern Pudding (Custard Apple Pudding)?
It's a traditional British dessert with a soft apple base, a creamy custard layer, and a caramelized sugar topping.
What apples work best if I can't find Bramleys or russets?
Use Granny Smith for tart apples and Honeycrisp or Fuji for sweet apples.
How do I keep the custard from curdling?
Let the milk mixture cool briefly before whisking in egg yolks, and avoid very high heat when thickening.
Can I make Malvern Pudding (Custard Apple Pudding) ahead of time?
Yes. Bake it earlier, chill it, and reheat gently, or serve it cold.
How do I know when it's done baking?
The top should look golden with melted sugar, and the custard should look set around the edges with a soft center.
Conclusion
Malvern Pudding (Custard Apple Pudding) is the kind of dessert that feels comforting, classic, and quietly impressive. The apples bring warmth and fruit flavor, the custard adds creaminess, and the cinnamon sugar topping turns beautifully caramelized. Whether you serve it warm with cream or chilled straight from the fridge, it delivers that cozy, old-fashioned dessert experience that never goes out of style.
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