Charleston Pudding
- 2 cups peeled, cored, coarsely chopped sweet-tart apple (about 2 medium)
- 1 Tablespoon apple brandy
- 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup chopped pecans, toasted
- cooking spray
Preheat oven to 350 degrees F.
Combine apple and brandy, tossing well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed for 3 minutes or until thick. With mixer on low speed, gradually add flour mixture. Gently fold in apple mixture and pecans. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees F for 25 minutes or until top is puffed and deep golden brown. Serve warm.
Serves 6.