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).

Rating:
☆☆☆☆☆ 0 votes
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)

Step-By-Step

1Melt butter and set aside to cool.
2Squeeze lemon and remove seeds.
3Add lemon to stewed apples, sherry, cream, and sugar and mix well.
4Add melted butter to mixture, blending well.
5Beat eggs and add to mixture.
6Prepare pastry and line deep, 8-inch pie plate.
7Season with grated nutmeg and spoon mixture into prepared pie plate.
8Bake 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