Charleston Pudding

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.


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


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


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.

Domenica Marchetti,

Cooking Light

October 2004
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