Malvern Pudding


Mavern Pudding

This delicious, quickly made pudding comes from Worcestershire, a good fruit growing county. It is probably the Malvern version of the old English Hasty Pudding, which was simply a sweet sauce, topped with sugar and spices and baked until golden. The housewives of Malvern added the apples, which were always plentiful in their area.

Use apples that cook up fluffy, Bramleys are best.


For 4 portions:
Base
1 lb (500g) cooking apples
1 oz (25g) butter
1 oz (25g) granulated sugar
Grated rind of 1 small lemon
Sauce
1 standard egg
1oz (25g) butter
1oz (25g) plain all purpose flour
15oz (375ml) milk
1oz granulated sugar
Topping
2oz (50gm) demerara sugar
½ level teaspoon ground cinnamon
½ oz (13g) butter

Method
Base
Peel, core and slice apples. Melt the butter in a medium size pan. Add apples and sugar. Cover and cook over a low heat, stirring occasionally until soft and thick. Remove from heat, mash to make smooth and stir in the lemon rind. Spread in a 1½ pint (¾ litre) ovenproof dish.
Sauce
Beat the egg. Melt the butter in a medium sized saucepan; stir in the flour and cook gently for 2 minutes, without browning. Add milk, bring to the boil, stirring, and simmer for 2 minutes. Remove from the heat and stir in the sugar. Beat in the egg, a little at a time. Return to the heat and cook for 1 minute, stirring. Pour sauce over the apple mixture.
Topping
Prepare a moderate grill (broiler). Mix the cinnamon with the demerara sugar in a small basin then sprinkle on top of sauce and dot with the butter. Place under the grill and heat until the sugar has caramelised. Remove from the grill and serve hot or cold.

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