Charleston Pudding

recipe
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.
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Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350º.

Combine apple and brandy, tossing well to coat.

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.

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.

Note:

Domenica Marchetti,

October 2004
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