Malvern Pudding

I was given a bag of apples and wanted to make something different. Browsing through my recipe folder I found this recipe. It's an egg custard over apples, but the custard is made with cream.
Lovely to have as a pudding in this miserable weather.

For the apples:  50g butter, 1 kg cooking apples, 50g sugar and the zest of 2 lemons
For the custard topping: 825ml double cream, 50g sugar, 4 eggs plus 2 yolks, 50g demerara sugar and 1/2 tspn cinnamon

Heat a frying pan and add the butter and apples, peeled cored and sliced.  Cook for 6-7 mins till soft but still keeping shape. Add the sugar and zest and cook for a further 2-3 mins.
Pour into an ovenproof dish.
Beat the eggs, yolks and sugar together; warm the cream over a gentle heat then add to the eggs and gently mix in. Pour over the apples. Mix the brown sugar with the cinnamon and sprinkle over the top.
Bake in preheated oven, 180C/gas 4 for about an hour, till set but still a bit wobbly.

It feeds about 8 people, and the next time I make it, will halve the recipe. It's really delicious, with the buttery cooked apples and the lovely creamy sauce. Love the 2 textures - the slightly tart apples and the creamy custard. I'll definitely make this again.


This is a great, classic pudding that's just so good at this time of year. I love the thought of spoiling myself with your recipe on a cold evening - it looks so comforting. You've reminded me that a couple of years ago I met someone who was born and raised in Malvern who told me that the pudding she knew as Malvern pudding as a child was quite unlike the classic style of pudding. Regrettably I failed to work out just what was so different. I think we should send a team of intrepid explorers to Malvern as soon as possible.
Snowy said…
I wonder what is different. A job for Sherlock Holmes!
Snowy, I came over from your comment at Phil's blog. This pudding sounds perfect for me. I love custard and apples (and just posted my bread and butter pudding with apples).

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