Malvern Pudding (Custard Apple Pudding) - Untested

https://www.littlesugarsnaps.com/malvern-pudding/

Malvern pudding is an English apple pudding from Worcestershire in the West Midlands.

Total Time: 35minutes minutes 

For the Apples

375 g cooking apples such as Bramleys

375 g eating apples such as russets

OR 750g of any kind of apple

45 g butter

60 g sugar

Grated rind of 1 lemon

For the Custard

45 g flour (more for a thicker custard, less for a thinner custard)

45 g butter

45 g sugar

500 ml whole milk

3 egg yolks 

1½ tsps vanilla extract

For the Topping

60 g Demerara sugar

½ tsp ground cinnamon

For the Apples

1. Put the butter into a medium-sized pan and let it melt.
2. Peel and core the cooking apples then slice roughly and put in the saucepan.
3. Peel, core and chop the eating apples into small chunks. Add to the pan.
4. Tip the sugar in and cook everything over medium heat, stirring often, until the cooking apples break down and the eating apples feel fork tender (around 10-15 minutes).
5. Optional step: if there is alot of watery liquid in the bottom of the pan once the apple are cooked drain it away.
6. Finely grate the lemon, toss the zest into the pan and stir through. Set aside.

For the Custard

1. Beat the egg yolks into the milk.
2. Melt the butter in a small pan (not a milk pan).
3. Toss in the flour, mix with a wooden spoon until smooth and cook for 1 minute.
4. Take the pan off of the heat and add the milk, little by little, stirring until smooth each time.
5. Tip the sugar in.
6. Put the pan over moderate heat and cook, stirring constantly, until the custard thickens nicely.
7. Stir the vanilla extract/ vanilla bean paste through.

To Assembe

1. Tip the apple mixture into the base of a 9×7" baking dish (preferably oval but not essential) and spread out.
2. Pour the custard over the top and level it out if necessary.
3. Mix the cinnamon and demerara sugar together then sprinkle over the top of the custard, ensuring that the entire top is covered evenly. Keep on sprinkling to use up all of the sugar.
4. Place the bowl under a pre-heated grill (2-3 cm below it) and cook for around 5 minutes until the sugar has melted and is bubbling in places (alternatively use a kitchen blowtorch to achieve this). Turn the dish as necessary to ensure an even bake.
5. Remove the pan from the oven and set aside for 15 minutes for the sugar to cool and firm up. Serve the pudding whilst it is still warm. Does not keep well. Eat within 30 minutes of baking.