Apple Walnut Pudding

Introduction

At 325°F, this bakes into a compact pudding with soft apple pieces and plenty of walnut texture. You mix it in a few steps, pour it into a greased pan, and have an easy dessert or snack in about 40 minutes.

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

½ teaspoon vanilla powder

1 cup chopped walnuts or hickory nuts

½ cup chopped apples

Instructions

Beat sugar and egg until smooth.

Beat in flour, baking powder, salt, and vanilla powder.

Stir walnuts or hickory nuts and apples into the mixture.

Pour into a greased Dutch oven or 9 x 9-inch pan.

Bake at 325°F (160°C) for 30 minutes.

Variations

• Use hickory nuts instead of walnuts for a stronger, more buttery nut flavor and a slightly firmer bite.
• Replace the chopped apples with firm pears if you want a softer fruit texture and a sweeter finish.
• Swap the white granulated sugar for light brown sugar to get a darker color and a mild caramel note.
• Bake it in an 8 x 8-inch pan instead of a 9 x 9-inch pan if you want thicker squares; expect a few extra minutes in the oven.

Tips for Success

• Beat the sugar and egg until the mixture looks fully smooth; any grainy, uneven base can bake up dense.
• Chop the apples fairly small so they soften in the 30-minute bake and distribute evenly through the batter.
• Grease the Dutch oven or 9 x 9-inch pan well, especially the corners, so the pudding releases cleanly.
• Stop baking when the top looks set and the center no longer looks wet; a little moisture is fine, but it should not jiggle like batter.
• If you use hickory nuts, check for shell fragments carefully before stirring them in.

Storage and Reheating

Store cooled pudding in an airtight container in the fridge for up to 4 days. If you want to freeze it, wrap individual portions tightly and place them in a freezer-safe container for up to 2 months.

Reheat single portions in the microwave for 15 to 30 seconds. For larger amounts, warm in a 300°F oven, covered loosely with foil, for 10 to 15 minutes.

FAQ

What kind of apples work best?

Use a firm apple that holds its shape, such as Granny Smith, Honeycrisp, or Braeburn. Softer apples can disappear into the batter.

Can you use hickory nuts instead of walnuts?

Yes. Use the same amount, and expect a deeper nut flavor and a slightly firmer texture.

Can you make this with a gluten-free flour blend?

Yes, a 1:1 gluten-free baking flour usually works well here. The finished pudding may be a little more tender and slightly less structured.

Why did the pudding turn out dense?

The usual causes are overmixing after adding the flour or using apple pieces that are too large. Make sure the batter is just combined before it goes into the pan.