Recipe courtesy of Old Sturbridge Village

Marlborough Pudding

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 8 to 10 servings
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2 large fresh apples or 1 cup applesauce*

1 lemon, juiced and zested

1 cup sugar (use only 1/3 cup if applesauce is used)

1/2 package puff pastry dough (1 sheet)

3 eggs

1/2 cup butter


  1. 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.

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