Recipe courtesy of Deb Friedman

Marlborough Pudding

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  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: 8 to 10 servings
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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


  1. 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.