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Marlborough Pudding-Pie
Pies and Pastries

Puff pastry base coated in jam (or candied fruit) and filled-up with rich 'Marlborough' custard made with added butter and sharp shredded fruit such as lemon or apple. Sprinkled with nutmeg, covered and baked (Walsh 1859, Mrs.B etc).


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Marlborough Pudding
905. Put two ounces of candied-peel, shred fine, at the bottom of a dish, add six ounces of lump sugar pounded, six ounces of butter melted over the fire, with six yolks of eggs, taking care not to let the eggs boil, or they will curdle. Pour this hot over the peel. Line the dish with paste, and bake half an hour, or more, till it is solid. It requires a hot oven just at first, and then a rather slower heat.




Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

MARLBOROUGH PUDDING.
1304. INGREDIENTS: ¼ lb. of butter, ¼ lb. of powdered lump sugar, 4 eggs, puff-paste, a layer of any kind of jam.
Mode: Beat the butter to a cream, stir in the powdered sugar, whisk the eggs, and add these to the other ingredients. When these are well mixed, line a dish with puff-paste, spread over a layer of any kind of jam that may be preferred, pour in the mixture, and bake the pudding for rather more than½ hour.
Time: Rather more than½ hour.
Average cost: 1s.
Sufficient: for 5 or 6 persons.
Seasonable: at any time.



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