Marlborough Pudding Recipes

COLONIAL MARLBOROUGH PUDDING

Colonial Marlborough Pudding image

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...

Provided by Melanie Campbell

Time 1h5m

Number Of Ingredients 9

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)

Steps:

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.

MARLBOROUGH PUDDING

Marlborough Pudding image

Provided by Food Network

Categories dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 large fresh apples
3/4 cup sugar
3/4 cup sherry
6 tablespoons melted butter
4 eggs, well beaten
1/2 cup heavy cream
1 lemon, juiced
2 teaspoons grated nutmeg
1 sheet puff pastry dough

Steps:

Preheat oven to 350 degrees F. Stew apples until very tender. Push stewed apples through a fine sieve to puree. Mix together 3/4 cup of apple puree, sugar, sherry, butter, eggs, heavy cream, lemon juice and nutmeg. Line a deep, 8-inch, pie plate with the puff pastry. Pour apple mixture into the pie crust and bake about 1 hour, or until set. It will look similar to a pumpkin pie. Cool before serving.

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