Marlborough Pudding Recipes

MARLBOROUGH PUDDING

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.

MARLBOROUGH PIE

Steps:

• Preheat oven to 450.
• Combine all the ingredients except the pie crust and blend well.
• Pour into the pie crust.
• Bake for 15 minutes.
• Reduce the heat to 350 and bake 15 minutes longer, until a knife inserted halfway between the center and the edge comes outclean.
• Cool on a wire rack If desired, garnish with sweetened whipped cream.
• NOTE: To avoid the crust from browning too quickly, cover the edges with aluminum foil and remove 10 minutes for the pie finishing baking.

MARLBOROUGH PIE

Steps:

• 1. Preheat your oven to 450. In a large mixing bowl, combine sugar, flour, and salt. Gradually add beaten egg yolks and applesauce, mixing well.
• 2. Add zest, juice and melted butter, stirring until combined. Spread evenly into pie shell. Bake 15 minutes, then reduce heat to 300. Bake 20 minutes or until firm. Remove from oven.
• 3. Cool 3 hours on a wire rack before serving. Tastes good with some whipped cream on top. I can't compare this pie to any I have had, but it sure is good!

COLONIAL MARLBOROUGH PUDDING

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.