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Charleston Pudding

Yield 6 servings (serving size: about 1/2 cup)
Also called Ozark Pudding, this classic Southern dessert has a texture between a sticky cake and a bread pudding. We used a combination of Fuji and McIntosh apples; you can also try Arkansas Black, Golden Russet, Jonagold, or Suncrisp apples.

Ingredients

  • 2 cups peeled, cored, coarsely chopped sweet-tart apple (about 2 medium)
  • 1 tablespoon apple brandy
  • 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup chopped pecans, toasted
  • Cooking spray

Nutrition Information

  • calories 263
  • caloriesfromfat 22 %
  • fat 6.5 g
  • satfat 0.9 g
  • monofat 3.3 g
  • polyfat 1.7 g
  • protein 3.2 g
  • carbohydrate 48.6 g
  • fiber 2.5 g
  • cholesterol 71 mg
  • iron 1.6 mg
  • sodium 246 mg
  • calcium 135 mg

How to Make It

  1. Preheat oven to 350º.

  2. Combine apple and brandy, tossing well to coat.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.

  4. Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed for 3 minutes or until thick. With mixer on low speed, gradually add flour mixture. Gently fold in apple mixture and pecans. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 350º for 25 minutes or until top is puffed and deep golden brown. Serve warm.