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.

Yield: 6 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 22%
  • Fat: 6.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 3.2g
  • Carbohydrate: 48.6g
  • Fiber: 2.5g
  • Cholesterol: 71mg
  • Iron: 1.6mg
  • Sodium: 246mg
  • Calcium: 135mg

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

  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.
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