I call this bowl a hug with a spoon. Malvern Pudding comes from simple stuff I already keep around. I warm apples until they sigh. I spoon over soft custard. Then I add a golden crumb that crunches just a bit. The kitchen smells like a harvest fair and I always think yep this is home. We bake what we love and I love old cafe desserts. This one lives happily on my list of Pudding Recipes. Friends ask for a slice at breakfast and I just nod. Breakfast Pudding is a thing in this house. On busy weeks I make a small pan and treat it like Baked Rice Pudding but with apples instead of rice and it never stays around long. I learned the method from a neighbor who cooked by feel. She kept the custard loose and the crumb light. She told me to listen for tiny bubbles near the edges. If you hear that the heat is right. For fun we talk about Asian Dessert Recipes and swap ideas. We also daydream about Apple Desserts and Cake Baking Recipes and other Baking Recipes while the oven hums.
Table of Contents
- 1) Key Takeaways
- 2) Easy Malvern Pudding Recipe
- 3) Ingredients for Malvern Pudding
- 4) How to Make Malvern Pudding
- 5) Tips for Making Malvern Pudding
- 6) Making Malvern Pudding Ahead of Time
- 7) Storing Leftover Malvern Pudding
- 8) Try these Dessert next
- 9) Malvern Pudding
- 10) Nutrition
1) Key Takeaways
I bake this British classic at home and I keep the method simple. Apples soften. Custard sets. A crumb turns golden. I get comfort and you get a warm spoon. I write as Nancy from Nancy Cooks and I test the steps in my own tiny kitchen.
The flavor sits in balance. Tart fruit meets gentle cream. Cinnamon lifts the scent. The top stays crisp and the middle stays soft. The pan works for weeknights and for slow Sunday supper.
Leftovers chill well and reheat with ease. Kids like the soft apples. Grown ups like the light custard. We all meet at the table and scrape the dish. The recipe fits any season and plays nice with a scoop of plain ice cream.
2) Easy Malvern Pudding Recipe
I share this as a fan of Pudding Recipes and I keep the tone friendly. I cook for family and I post on Nancy Cooks where Pudding Recipes guide busy nights and slow mornings. I layer apples with custard and a crumb that crunches. Two bowls and one pan. That rhythm suits my week and maybe yours too.
I learned this dish in a drafty rental where the oven ran hot and the clock lied. I trusted the sound near the pan edge. Tiny bubbles said the custard set. That cue saved me from guesswork. You can hear it as well and feel calm as you bake.
The recipe fits a wide crew. Breakfast Pudding gets a laugh yet my crew cheers for it. Fans of Baked Rice Pudding find a cousin here with fruit instead of grain. Folks who collect Asian Dessert Recipes smile at the warm spice and the tidy serving. I keep the mood light and I keep cleanup quick.
3) Ingredients for Malvern Pudding
Apples Choose firm fruit that holds shape and brings a tart snap. I reach for Granny Smith and I slice thin for even heat.
Lemon juice A quick toss keeps the fruit bright and adds a fresh lift in the bake.
Sugar for the apples A light sprinkle draws out juice and helps the fruit gloss in the heat.
Whole milk The base for custard sits here. The milk keeps the body soft and gentle.
Heavy cream A small pour rounds the texture and gives a tender set that holds a clean slice.
Eggs Three eggs bind the custard and bring a pale gold color when baked right.
Vanilla One small spoon scents the pan and softens the sharp edges of the fruit.
Salt A pinch wakes the sweet notes and keeps the flavor clear.
Fresh breadcrumbs Day old bread works best. The crumb drinks butter and bakes into a light cap that stays crisp.
Sugar for the crumb The top needs a little sweetness so each bite lands right.
Unsalted butter Melt and mix with the crumbs for a toasty finish that crackles.
Cinnamon Warm spice pairs with apple and makes the kitchen smell like fall at noon.
Raisins This add in sits optional. I fold in a small handful for chew and a hint of caramel.
These pantry picks match classic pudding ideas and suit home cooks who love easy pudding ideas. I keep things clear and fast so the bake feels kind and stress free.
4) How to Make Malvern Pudding
Step one Heat the oven to three hundred fifty F. Butter a medium dish. Slice the apples and toss with lemon and the first sugar. Spread the fruit in the dish so the layer sits even.
Step two Whisk milk cream eggs vanilla and salt in a bowl. The mix should look smooth and pale. Pour over the apples. Tilt the dish so the custard slides into the gaps and hugs the fruit.
Step three Stir breadcrumbs the second sugar melted butter and cinnamon. Add raisins if you like them. Scatter the crumb over the custard. Bake until the edge sets and the top turns light gold. Listen for tiny bubbles near the sides. Let the pan rest for ten minutes.
5) Tips for Making Malvern Pudding
Use a shallow dish to help the custard set in a steady way. Thin layers bake with fewer surprises. That shape keeps the top crisp and the middle tender.
Chill the crumb mix for a short spell before baking. Cold crumbs hit hot air and keep their crunch. That small cue pays off at the table when spoons crack the top.
For fans who search Pudding Recipes I share this note. Taste the apples before they go in. If they lean sweet cut the sugar a touch. If they lean tart keep the sugar level. These simple moves match traditional British puddings and make the bake yours.
6) Making Malvern Pudding Ahead of Time
I often prep the fruit and the custard in the morning. I keep the crumb in a small bowl in the fridge. At dinner time I pour assemble and slide the pan into the oven. The table fills fast and the kitchen stays calm.
For make ahead plans wrap the baked dish once it cools. Reheat at a low temp until the center warms and the top wakes up. A few minutes under heat brings back the gentle crackle.
This plan fits easy family puddings and makes weeknights smooth. On Nancy Cooks I file it under Baking Recipes with tags for Apple Desserts and Cake Baking Recipes so readers can find it fast.
7) Storing Leftover Malvern Pudding
Cover and chill the leftovers for two days. The crumb softens a little yet the flavor blooms. I spoon cold bites at noon and I smile. For a warm bowl reheat in a low oven until steam rises.
Portion into small containers for snacks. Kids take a spoon to the park bench and do not share. I pack a jar for work and I guard it with quiet pride.
If you track Pudding Recipes this one holds rank. The texture stays kind after a rest. The apple base never turns mushy and the custard stands tall.
8) Try these Dessert next
9) Malvern Pudding
Malvern Pudding Comfort Pudding Recipes
Ingredients
- 4 firm apples cored peeled and sliced
- 2 tablespoons lemon juice
- 3 tablespoons sugar for the apples
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla
- 1 pinch salt
- 1 cup fresh breadcrumbs
- 3 tablespoons sugar for the crumb
- 3 tablespoons unsalted butter melted
- 1 teaspoon cinnamon
- 2 tablespoons raisins optional
Instructions
- Heat oven to 350 F and butter a medium baking dish.
- Toss apple slices with lemon juice and the sugar for the apples then spread in the dish.
- Whisk milk cream eggs vanilla and salt. Pour over the apples.
- Stir breadcrumbs the sugar for the crumb melted butter and cinnamon. Fold in raisins if using. Scatter over the custard.
- Bake until the custard sets at the edges and the top turns light gold about 35 to 45 minutes. A small wobble in the center is perfect. Cool for 10 minutes then serve warm.
10) Nutrition
One serving gives a fair balance of carbs fat and protein. The numbers fit a cozy dessert plan for most homes. I keep portions modest and I serve fruit on the side for a bright note.
The custard brings calcium and a bit of protein. Apples add fiber and a gentle sweet taste that does not shout. Cinnamon adds aroma and warmth without adding heaviness.
If you want the full count I aim near three hundred twenty calories per serving with sugar near thirty two grams and fat near fifteen grams. Salt stays light. That range shifts with your pan size and your spoon but it lands close.
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