colonial marlborough pudding

Name: Colonial Marlborough Pudding
Prep time: 20 min
Cook time: 45 min
Cuisine: English
Ingredients: 6 tablespoon(s) butter; - juice of 1 lemon; 3/4 cup(s) stewed, pureed apples; 3/4 cup(s) sherry; 1/2 cup(s) heavy cream; 3/4 cup(s) white sugar; 4 - eggs; 1/2 - recipe for pie crust; 2 teaspoon(s) grated nutmeg (or to taste)

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Melanie Ross

Rumford, ME

Updated on Apr 22, 2014

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).

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield One 8-inch deep dish pie

Ingredients

6 tablespoons butter
- juice of 1 lemon
3/4 cup stewed, pureed apples
3/4 cup sherry
1/2 cup heavy cream
3/4 cup white sugar
4 - eggs
1/2 - recipe for pie crust
2 teaspoons grated nutmeg (or to taste)

How To Make colonial marlborough pudding

Step 1

Melt butter and set aside to cool.

Step 2

Squeeze lemon and remove seeds.
Step 3

Add lemon to stewed apples, sherry, cream, and sugar and mix well.
Step 4

Add melted butter to mixture, blending well.
Step 5

Beat eggs and add to mixture.
Step 6

Prepare pastry and line deep, 8-inch pie plate.
Step 7

Season with grated nutmeg and spoon mixture into prepared pie plate.
Step 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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