The precise measurements of an 1831 Marlborough Pudding
In short: Discover how to recreate a classic English dessert using proportions from the early 19th century. This video documents the process of researching and baking a historical recipe that dates back centuries.
The Marlborough Pudding originated in England, with its first recorded written recipe appearing around 1660. The specific version featured here comes from an 1831 cookbook, calling for a balanced ratio of twelve spoons each of stewed apples, wine, sugar, melted butter, and beaten eggs.
To achieve the correct consistency, the mixture is combined with cream and spices—specifically grated nutmeg—before being placed in a single-crust pie dough. The baking process requires a preheated oven at 180ºC (350ºF) for approximately one hour and fifteen minutes until the custard sets.
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Sources
- Summary by Intellect · source: 1831 Marlborough Pudding Recipe - The Cook Not Mad Cookbook - The Old Cookbook Show
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