Apple Nut Pudding

Introduction

Apple Nut Pudding is a simple baked dessert made from a short batter of sugar, egg, flour, vanilla, chopped nuts, and apples. It bakes at 325°F for 30 minutes and lands somewhere between a soft cake and a dense pudding, which makes it useful for an uncomplicated dessert or a snack you can slice and serve later.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 8

Ingredients

• ¾ cup white granulated sugar
• 1 egg
• ¼ cup flour
• 1¼ teaspoons baking powder
• 1 pinch of salt
• 1 teaspoon vanilla
• 1 cup chopped walnuts or hickory nuts
• ½ cup chopped apples

Instructions

1. Beat sugar and egg until smooth.
2. Beat in flour, baking powder, salt, and vanilla.
3. Stir walnuts or hickory nuts and apples into the mixture.
4. Pour into a greased Dutch oven or 9 x 9-inch pan.
5. Bake at 325°F (160°C) for 30 minutes.

Variations

• Replace the chopped walnuts or hickory nuts with pecans if you want a slightly softer bite and a more buttery flavor.
• Use tart apples instead of sweet apples to give the pudding more contrast against the sugar and a sharper fruit note.
• Add ½ teaspoon cinnamon to the batter if you want a warmer, more spiced finish that leans further into the apple flavor.
• Swap the ¼ cup flour for a 1:1 gluten-free baking blend to make the pudding gluten-free; the texture stays close, though it may be slightly more tender.

Tips for Success

• Beat the sugar and egg until the mixture looks smooth and slightly thickened; that gives the batter a more even texture.
• Chop the apples small so they soften in the 30-minute bake time instead of staying firm.
• Grease the Dutch oven or 9 x 9-inch pan thoroughly, especially the corners, since the batter is sticky.
• Check for doneness by looking for a set center and lightly browned edges; a tester should come out with moist crumbs, not wet batter.
• If you use hickory nuts, chop them evenly so they distribute through the batter instead of sinking into a few dense pockets.

Storage and Reheating

Let the pudding cool completely, then store it in an airtight container or cover the baking pan tightly. It keeps in the fridge for up to 4 days.

You can freeze individual portions wrapped well and placed in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

For reheating, microwave a portion in 15- to 20-second bursts until warmed through, or cover the pan with foil and warm it in a 300°F oven for about 10 minutes. If you want a slightly firmer edge, reheat it uncovered in the oven.

FAQ

Can you use a different kind of apple?

Yes. Firm apples work best because they hold their shape in the batter, but most baking apples will do the job.

Do you need to peel the apples?

No. You can leave the peel on for a little more texture, or peel them if you want a softer, more uniform pudding.

Can you use a different pan size?

A similar square baking dish works well, but a thinner batter in a larger pan will bake faster and give you a firmer result. Start checking a few minutes early if you change the pan.

Can you make this without nuts?

Yes, but the texture changes noticeably because the nuts add much of the structure and chew. If you leave them out, the pudding will be softer and less substantial.