Colonial Marlborough Pudding

1
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)

How to Make Colonial Marlborough Pudding

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.

Printable Recipe Card

About Colonial Marlborough Pudding

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