Apple-Puff Pudding

The batter can be whisked together up to 2 hours ahead and refrigerated; bring to room temperature and whisk briefly before adding apples and baking. Do not add apples until ready to bake, as they will release moisture and prevent proper rising.

This pudding is best served immediately while puffed and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the texture will deflate and become dense. Reheat individual portions in a 350°F oven for 10-12 minutes.