Ozark Pudding

Ozark pudding is a classic from the Missouri hills that’s not really a pudding at all. It’s more like a dense, custardy cake studded with chopped apples and nuts, baked until the top turns golden and crisp while the center stays soft and almost gooey.

The batter is deceptively simple. Just one egg beaten with sugar until fluffy, a small amount of flour, and that’s your base. The apples and nuts do most of the structural work, creating a dessert that’s somewhere between a cobbler and a souffleed pudding.

Beating the egg and sugar until truly light and fluffy is the step you can’t rush. That aeration is all the leavening this pudding has besides a little baking powder. Skimp on the beating and you’ll get a flat, dense result.

Pro Tips

• Use a firm apple like Granny Smith or Honeycrisp. Soft apples turn to mush during baking and you lose the texture contrast.
• Serve it warm, not hot. A few minutes of resting lets the interior set slightly while staying custardy.
• A dollop of freshly whipped cream or a scoop of vanilla ice cream on top is not optional. The richness balances the sugary top.
• This is best eaten the day it’s baked. The crisp top softens overnight.

Variations

• Use pecans for the most traditional version, or walnuts for a more robust nutty flavor.
• Add a teaspoon of cinnamon to the batter for a spiced version.
• Swap apples for ripe pears for a more delicate, floral take on this Ozark classic.