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Pudding: Marlborough Pudding




Source of Recipe


Deb Friedman, Program Coordinator for Historic Foodways at Old Sturbridge Village, MA


List of 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

Recipe



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.

SERVES 8 - 10