Colonial Marlborough Pudding

Melanie Campbell

By
@RossCampbell

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).


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Rating:

Serves:

One 8-inch deep dish pie

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: English
Other Tags: Quick & Easy, Heirloom