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colonial marlborough pudding

phoenixmaine75 avatar
Recipe by
Melanie Ross
@phoenixmaine75
Rumford, ME

A colonial-era recipe from the first Thanksgivings. 1700s - Apple pudding and Marlborough pudding were very similar to apple pie, as they were also baked in a pastry crust. The only difference seems to be the addition of eggs, as both types were baked in a pastry lined pan covered with pastry (either a solid lid or alattice-type lid).

►
yield serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For colonial marlborough pudding

  • 6 Tbsp
    butter
  • juice of 1 lemon
  • 3/4 c
    stewed, pureed apples
  • 3/4 c
    sherry
  • 1/2 c
    heavy cream
  • 3/4 c
    white sugar
  • 4
    eggs
  • 1/2
    recipe for pie crust
  • 2 tsp
    grated nutmeg (or to taste)

How To Make colonial marlborough pudding

  • 1
    Melt butter and set aside to cool.
  • 2
    Squeeze lemon and remove seeds.
  • 3
    Add lemon to stewed apples, sherry, cream, and sugar and mix well.
  • 4
    Add melted butter to mixture, blending well.
  • 5
    Beat eggs and add to mixture.
  • 6
    Prepare pastry and line deep, 8-inch pie plate.
  • 7
    Season with grated nutmeg and spoon mixture into prepared pie plate.
  • 8
    Bake 15 minutes at 400°F. Reduce heat to 350°F and bake 45 minutes more or until a knife inserted in the center comes out clean. Cool before serving.
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