Ozark Pudding
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
apples
chopped, peeled |
*
|
| ½ | cup |
nuts
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
apples
chopped, peeled |
*
|
| 118 | ml |
nuts
chopped |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
Preheat oven to 325℉ (160℃).
Butter 1-quart casserole or souffle dish.
Sift together flour, baking powder and salt.
Beat egg and sugar until light and fluffy.
Add flour mixture and blend well.
Fold in apple, nuts and vanilla.
Spoon into prepared dish and bake 30 minutes.
Serve pudding warm with whipped cream or ice cream.
