Colonial Marlborough Pudding
By
Melanie Campbell
@RossCampbell
1
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).
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)
How to Make Colonial Marlborough Pudding
- 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 Colonial Marlborough Pudding
Main Ingredient: Fruit
Regional Style: English
Other Tags: Quick & Easy, Heirloom
Hashtags: #Old Fashion Desserts, #Quaker Cooking
