Southern Pudding
A warm Southern-style fruit pudding featuring a tender batter topped with tart or sweet fruits, perfect for comforting family gatherings or casual desserts.
Ingredients
Instructions
- Preheat oven to 350°F.
- Put oleo (butter) in a casserole dish and melt it as the oven preheats.
- Mix sugar with flour and baking powder in a bowl.
- Add milk to the mixture and stir well to form a thin batter.
- Pour the batter into the casserole dish with melted oleo.
- Open the can or package of fruit and pour the contents into the center of the batter without stirring.
- Bake in the oven for about 45 minutes until the cake rises to the top.
- Garnish with hard sauce made by mixing oleo with confectioners sugar before serving.
Tips & Substitutions
For a richer flavor, consider using salted butter instead of oleo. You can also experiment with different fruits; peaches or apples can be delightful alternatives to berries. Ensure the fruit is not overly sweetened if using canned versions. If you have leftover fruit, it can be used in a Baked Cornflake Chicken dish or as a topping for breakfast oatmeal.
Serving Suggestions
Serve the pudding warm, drizzled with the hard sauce for added sweetness. It pairs beautifully with vanilla ice cream or whipped cream for a decadent dessert. For a complete meal, consider serving alongside a fresh salad or a light soup, making it a delightful ending to a summer dinner.
Storage & Reheating
Allow the Southern pudding to cool completely before storing. Place it in an airtight container in the refrigerator, where it can last for about 3-4 days. To reheat, gently warm individual portions in the microwave or cover the casserole dish with foil and heat in a 350°F oven until warmed through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Pudding contains roughly 153 calories, with 4g protein, 34g carbohydrates, and 1g fat. It is a good source of vitamin C (16% of the Daily Value), calcium (15% of the Daily Value), and iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use gluten-free flour in this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that contains xanthan gum for better texture. The pudding should still rise well and maintain its delicious flavor.
What fruits work best for this pudding?
Tart cherries, raspberries, and blueberries are traditional choices, but you can also use sliced peaches or strawberries. Experiment with different combinations for a unique twist. Just ensure the fruit is unsweetened if using canned.
Can this pudding be made ahead of time?
Yes, you can prepare the batter and keep it in the refrigerator for a few hours before baking. However, for the best texture and rise, it's recommended to bake it fresh. If necessary, bake it the night before and reheat before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).