OZARK PUDDING
A pretty plain sounding name for such a delicious dessert!! This old recipe uses “pudding” in the British sense, as in a dessert in general. Alternatively called Huguenot Torte, it’s included in the Congressional Club Cookbook—Bess Truman’s contribution. She often made it for her husband when he was homesick. A combination of apples, sugar, eggs and ground nuts, it makes its own crunchy top crust with a sweet apple filling. Recipes vary widely—so baker’s choice for types of apple, sugar and nuts!!
- 1 cup apples—peeled and chopped
- 1 cup nuts—finely chopped, almost ground—pecans are traditional
- 2 eggs
- 1 cup brown sugar—or half and half, white and brown
- ½ cup flour
- 2 tsps baking powder
- 2 tsps vanilla
- ½ tsp salt
Chop and process nuts, almost to a coarsely ground consistency. Whisk together flour, baking powder and salt. In stand mixer (or with electric mixer) beat eggs until light and frothy. Slowly add sugar, beating until fluffy. By hand, gently mix in the flour mixture, then then the apples, then the nuts and vanilla. Fold gently until well combined. Line a 9” pie pan with buttered parchment paper (both sides of paper). Pour in batter and sprinkle top with coarse sugar. Bake at 350’ for 30-35 minutes. Serve topped with sweetened whipped cream or sour cream, or vanilla ice cream.
The Kitchen Hive
