Recipe courtesy of Old Sturbridge Village
Recipe courtesy of Old Sturbridge Village
Show:
Food Network Specials
Episode:
Al Roker's New England Thanksgiving
Marlborough Pudding
Getting reviews...
- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 270
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 90 mg
- Sodium
- 33 mg
- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 270
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 90 mg
- Sodium
- 33 mg
Ingredients
Directions
- Preheat oven to 400 degrees F. If using fresh apples: squeeze the lemon and grate peel into large bowl. Grate apples into lemon juice and toss to coat apples to prevent darkening. Pour sugar over fruit and mix well. Line deep, 8-inch pie plate with puff pastry. Beat eggs until light. Cream butter until soft and add eggs, blending well. Stir butter and egg mixture into sweetened fruit and spoon into pie plate. Bake 15 minutes at 400 degrees F. Reduce heat to 350 degrees F and bake 45 minutes more or until a knife inserted in the center comes out clean. Cool before serving.
Cook’s Note
If using applesauce, omit the lemon juice and zest, and reduce the sugar to 1/3 cup, proceeded with recipe from adding the sugar to the applesauce.
