MARLBOROUGH PUDDING
Provided by Food Network
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
COLONIAL MARLBOROUGH PUDDING
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
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 9
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)
This is a modern adaptation of a recipe from the 1st cookbook published in America. The author is Amelia Simmons and was published in 1796. This was a pudding that was to be served WARM with dinner and at the holidays as the sugar and lemons were very expensive. They were not big on deserts like we are now - it is sweet but...
Provided by Malinda Coletta
Categories Puddings
Time 50m
Number Of Ingredients 8
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!
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- If you are using fresh apples rather than applesauce, prepare the apples by peeling, slicing, and chopping the apples. Then, stew them in a sauce pan on medium heat until they are the consistency of applesauce (about 20-30 minutes or so depending on the type of apple you use and how hard or soft the apples are.) If you want a smoother texture to your finished applesauce, you can strain the mixture through a sieve or use an immersion blender to make a smoother sauce. I chose not to do this, though, and the texture of my pie still turned out fine.
- While the apples are cooking down into applesauce, prepare the pie pastry, using your favorite recipe, and then let the pastry dough chill in the fridge while you mix up the rest of the ingredients for the filling.
- In a large mixing bowl, prepare the rest of the pie filling by creaming together the butter and the sugar. Then add in the applesauce and stir to combine.
- Add in the lightly beaten eggs, the nutmeg and the salt. Then add in the lemon peel and juice and stir well to combine.
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