Colonial Marlborough Pudding

Melanie Campbell


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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One 8-inch deep dish pie
20 Min
45 Min


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  • 6 Tbsp
  • ·
    juice of 1 lemon
  • 3/4 c
    stewed, pureed apples
  • 3/4 c
  • 1/2 c
    heavy cream
  • 3/4 c
    white sugar
  • 4
  • 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.

Printable Recipe Card

About Colonial Marlborough Pudding

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

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