Colonial Marlborough Pudding

Name: Colonial Marlborough Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: One 8-inch deep dish pie
Cuisine: English
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)

By Melanie Campbell
@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:

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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)
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How to Make Colonial Marlborough Pudding

Step-by-Step

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.