The top forms a thin, crisp crust that is like a sticky meringue or macaroon. In other words, this is not pudding-cup pudding but pudding in the English sense of the word, meaning dessert in general. Huguenot tortes made around Charleston are a really similar dessert. | Source
- 1/4 cup flour
- 2 1/2 teaspoons baking powder
- 2 large eggs
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 tart cooking apple, peeled, cored, and cut into 1/2-inch pieces (about 1 cup)
- 1 cup chopped pecan
- 1 teaspoon vanilla extract
- whipped cream
Preheat the oven to 325°F. Butter a 9-inch square baking dish.
Whisk together the flour and baking powder in a small bowl. In a large bowl, whisk the eggs and salt until blended and frothy. While whisking vigorously, slowly add the sugar and whisk until thick. Stir in the apples, pecans, and vanilla. Stir in the flour mixture, stirring well to incorporate the dry ingredients.
Scrape the batter into the prepared dish and smooth the top. Bake until the top crust is browned and the filling is bubbly around the edges, about 40 minutes. Let cool at least 10 minutes before serving hot or at room temperature with the whipped cream.