FROM THE FOUNDING TABLE TO YOUR KITCHEN
POTUSPLATETHE PRESIDENTIAL TABLEHISTORY IS SERVED.

AT THE TABLE WITH HARRY S. TRUMAN

Apple & walnut spoon pudding

Finely diced apples cook through in the time the little sponge needs.

Dessert45 minServes 6
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Apple & walnut spoon pudding — a little vintage colour
A little vintage colour · Serving illustration

THE STORY ON YOUR PLATE

Truman wrote down his own dinner

More about Harry S. Truman →

The thirty-third president came from Missouri.

Bess Truman’s Ozark pudding tradition supplies the link for this apple-and-walnut dessert. The thin batter bakes around the fruit into a soft centre with a crisp upper crust.

The president & the table

In his diary for 3 January 1952, Truman described a daily pattern that included fruit, egg and bacon at breakfast, and steak, vegetables and fruit ice in the evening. His own record is a better starting point than a menu assembled from presidential stereotypes.

Behind this story

Harry S. Truman diary, 3 January 1952; Bess Truman’s Ozark pudding tradition.

APRON ON. HISTORY CAN WAIT.

Make it at home.

Our home adaptation · Serves 6 · Not yet kitchen-tested

What you’ll need

Let’s make it

  1. Heat the oven to 180°C / 350°F. Butter a shallow 1 litre / 4 cup baking dish.

  2. Whisk eggs, sugar, melted butter and vanilla. Mix flour, baking powder, salt and cinnamon separately.

  3. Fold dry ingredients into wet, then fold in apples and walnuts. Spread into the dish.

  4. Bake for 25–35 minutes until set and a skewer comes out without wet batter. Serve warm with cream.

About this home version

A modern home recipe with practical ingredients and measured quantities.

Metric and US measures are approximate equivalents. For baking, use weights when you can.