Britain has a fantastic wealth of recipes for puddings, though sadly many of them are disappearing as we become ever more health conscious – they tend to be filling and calorific – and (foolishly) as fewer of us are happy to spend time in the kitchen. The Malvern Pudding is surely one of the dishes worth saving: it is not as highly calorific as many of its rivals, and is fruit-based so it scores on the health front; and it is pretty simple to make.
Worcestershire is of course famous for its apples – including the Worcester Pearmain with its hint of strawberry – so it is not surprising that Malvern should be the origin of this apple rich pud
Making a Malvern Pudding
Try it yourself! Here’s the ingredients and method to create this Worcestershire sweet…
Recipe for Malvern Pudding
1lb Cooking Apples
2oz Granulated Sugar
1oz Plain Flour
¾ pint Milk
2oz Demerara Sugar
1 level tsp Cinnamon
How to make the pudding:
Peel, core and slice the apples, melt ¾ oz of butter in a saucepan.
Add the sliced apples and 1oz of granulated sugar and simmer until they are stewed.
Put the stewed apples in the bottom of a dish.
Now make the custard.
First melt 1oz of butter in another saucepan, over a medium heat.
Stir in the flour and when that is mixed together with the butter, gradually add the milk.
Take the saucepan off the heat and add the remaining 1oz of granulated sugar and the egg, which needs to be beaten.
Return to the heat and keep stirring until the custard is a smooth, runny consistency.
Pour the custard over the top of the apples in the dish.
For the topping, mix the Demerara sugar and cinnamon together, then sprinkle it over the top of the custard.
Finally dot the top of the pudding with some small pieces of the remaining butter.
Place the pudding under a medium hot grill and cook until it bubbles and the sugar turns to a toffee.
Then take it out and leave it to cool.