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Malvern Pudding


The modern form of Malvern Pudding appears to be: stewed apples covered with egg custard, topped with butter, Demerara sugar and cinnamon. Baked until the topping caramelises. But earlier descriptions differ...

Original Receipt in Cookery, Rational, Practical and Economical (p12) by Hartelaw Reid - 1855;

A Malvern Pudding is made as a Charlotte but with the bread not buttered and the apples or other fruit stewed and put in hot. It is not baked but merely allowed to stand with the weight on the top till cold and congealed when it is ready for use. Prunes stoned and figs may be employed in this way.

Original Receipt from 'Cassell's Dictionary of Cookery' (Cassell 1883)

Malvern Apple Pudding. - To a pound of finely-grated bread-crumbs and an equal weight of good russet apples - peeled, cored, and chopped small - add four ounces of moist sugar, a tea-spoonful of grated lemon-peel, or the rind of half a lemon, minced as small as possible, and four well-beaten eggs. Mix thoroughly with a wooden spoon, and throw in from time to time, while beating the mixture, a pound and a half, or more, of clean dry currants, and a glass of brandy. Boil in a floured cloth, which should be tied quite tight, without any space

Those who have time to read things other than cookery books report that Malvern pudding features prominently in Carol Shields' novel 'The Stone Diaries'.

Malvern Pudding was listed as one of the 'ten most threatened puddings' after a survey conducted by UKTV Food in 2008.

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