Colonial Marlborough Pudding
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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·juice of 1 lemon
3/4 cstewed, pureed apples
1/2 cheavy cream
3/4 cwhite sugar
1/2recipe for pie crust
2 tspgrated nutmeg (or to taste)
How to Make Colonial Marlborough Pudding
- Melt butter and set aside to cool.
- Squeeze lemon and remove seeds.
- Add lemon to stewed apples, sherry, cream, and sugar and mix well.
- Add melted butter to mixture, blending well.
- Beat eggs and add to mixture.
- Prepare pastry and line deep, 8-inch pie plate.
- Season with grated nutmeg and spoon mixture into prepared pie plate.
- 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.