Marlborough Pudding Recipes

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.

MARLBORO PUDDING (A RECIPE FROM THE 1790'S)

Steps:

• 1. Melt butter and set aside to cool
• 2. Zest lemon, squeeze lemon for juice and remove seeds.
• 3. Add lemon to grated apples, eggs, sherry or marsala, cream, nutmeg, butter and sugar and mix well
• 4. Prepare pastry and line deep, 8-inch pie plate place in 400F pre-heated oven. THEN fill with mixture.
• 5. 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. Traditionally served warm and with the meal...or you can cool and serve as a desert!

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.