vegetarian and vegan recipe - malvern pudding

An old English recipe which originated in Malvern. Dairy-free and also gluten free.

Ready in 30 minutes Serves 4 to 6


  • 450g/1lb cooking apples
  • 25g/1 oz granulated sugar
  • 25g/1 oz margarine
  • zest of half a lemon
  • 600ml/1 pint custard
  • 3 tbsp Demerara sugar
  • 1 tsp cinnamon
  • extra margarine (approx 15g)


  1. Peel, core and slice the apples.
  2. Melt the margarine in a saucepan and add the sliced apples.
  3. Add the lemon zest and sugar and simmer until the apples are cooked.
  4. Put the cooked apples in the bottom of a dish.
  5. Preheat the grill 200°/gas Mark 6.
  6. Make the custard and pour it over the top of the apples.
  7. Mix the Demerara sugar and cinnamon together for the topping, and then sprinkle it over the top of the custard.
  8. Dot the pudding with small pieces of margarine.
  9. Place the pudding under a hot grill.
  10. Cook until it bubbles and the sugar is caramelised.
  11. Serve hot.

To make quick custard


  • 2 tbsp custard powder
  • 2 tbsp sugar
  • 1 pint/600ml soya milk


  1. Put the custard powder and sugar into a basin or large jug.
  2. Mix to a paste with a small amount of milk taken from 1 pint.
  3. Heat the remaining milk in a saucepan until nearly boiling point.
  4. Pour it onto the custard mix, stirring well.
  5. Pour the mix into a saucepan and return to the heat.
  6. Bring to the boil, stirring continuously.
  7. Cook for two minutes, until the custard thickens and the custard powder is cooked.

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