Malvern pudding recipe
 This traditional Georgian dish combines buttery cooked apples with a creamy cinnamon-flecked white sauce. 50g/2oz butter1kg/2lb 2oz cooking apples, peeled, cores removed, sliced50g/2oz granulated sugar2 lemons, zest only 50g/2oz butter 1kg/2lb 2oz cooking apples, peeled, cores removed, sliced 50g/2oz granulated sugar 2 lemons, zest only 110g/4oz butter50g/2oz cornflour825ml/1 pint 10fl oz milk50g/2oz granulated sugar2 free-range eggs, beaten50g/2oz demerara sugar½ tsp ground cinnamon 110g/4oz butter 50g/2oz cornflour 825ml/1 pint 10fl oz milk 50g/2oz granulated sugar 2 free-range eggs, beaten 50g/2oz demerara sugar ½ tsp ground cinnamon Method For the apples, heat a large frying pan until medium hot, add the butter and apples and cook for 6-7 minutes, or until the apples have softened.Add the sugar and lemon zest, stirring well, and cook for 2-3 more minutes. Transfer the apples to an ovenproof dish. Preheat the grill to medium. For the topping, heat a saucepan until medium-hot, add half the butter and cook until foaming. Stir in the cornflour and cook for 1-2 minutes, or until thickened and smooth. Gradually add the milk to the pan, whisking continuously, until all of the milk is incorporated and the mixture is smooth and creamy. Cook for a further 2-3 minutes, or until thickened. Remove the pan from the heat and whisk in the granulated sugar and beaten eggs until well combined. Spoon the mixture over the apples in the ovenproof dish. Mix the demerara sugar and ground cinnamon together in a bowl, then sprinkle over the top of the dish and dot with the remaining butter. Grill for 5-6 minutes, or until golden-brown and bubbling. Spoon the pudding into shallow serving bowls and serve while hot. For the apples, heat a large frying pan until medium hot, add the butter and apples and cook for 6-7 minutes, or until the apples have softened. For the apples, heat a large frying pan until medium hot, add the butter and apples and cook for 6-7 minutes, or until the apples have softened. Add the sugar and lemon zest, stirring well, and cook for 2-3 more minutes. Transfer the apples to an ovenproof dish. Add the sugar and lemon zest, stirring well, and cook for 2-3 more minutes. Transfer the apples to an ovenproof dish. Preheat the grill to medium. Preheat the grill to medium. For the topping, heat a saucepan until medium-hot, add half the butter and cook until foaming. Stir in the cornflour and cook for 1-2 minutes, or until thickened and smooth. For the topping, heat a saucepan until medium-hot, add half the butter and cook until foaming. Stir in the cornflour and cook for 1-2 minutes, or until thickened and smooth. Gradually add the milk to the pan, whisking continuously, until all of the milk is incorporated and the mixture is smooth and creamy. Cook for a further 2-3 minutes, or until thickened. Gradually add the milk to the pan, whisking continuously, until all of the milk is incorporated and the mixture is smooth and creamy. Cook for a further 2-3 minutes, or until thickened. Remove the pan from the heat and whisk in the granulated sugar and beaten eggs until well combined. Spoon the mixture over the apples in the ovenproof dish. Remove the pan from the heat and whisk in the granulated sugar and beaten eggs until well combined. Spoon the mixture over the apples in the ovenproof dish. Mix the demerara sugar and ground cinnamon together in a bowl, then sprinkle over the top of the dish and dot with the remaining butter. Grill for 5-6 minutes, or until golden-brown and bubbling. Mix the demerara sugar and ground cinnamon together in a bowl, then sprinkle over the top of the dish and dot with the remaining butter. Grill for 5-6 minutes, or until golden-brown and bubbling. Spoon the pudding into shallow serving bowls and serve while hot. Spoon the pudding into shallow serving bowls and serve while hot.