Bess Truman’s Ozark Pudding

33rd First Lady of the United States from 1945-1953 / Adapted from the Ozark Pudding Recipe in the Harry S. Truman Library Archives

This apple and pecan-filled Ozark Pudding is part of our First Ladies recipe series, where we explore the lives and recipes of the incredible women who helped shape our nation in honor of the United States’ 250th birthday.

The Reluctant First Lady

We’ve all had something in our lives that we just didn’t want to do — and Bess Truman never wanted to be First Lady. But with the resilience of a Midwesterner, she buckled down and did it with quiet dignity.

Bess was our 33rd First Lady, rising into the position after the beloved Franklin D. Roosevelt unexpectedly passed away only 82 days into his fourth term. When her husband, Harry Truman, accepted the nomination for Vice President, Bess feared that this could happen, but she supported his run nonetheless.

Bess was reportedly a very private and no-nonsense woman, who shunned the spotlight. For example, she refused to give press conferences, stating, “I am not the one who is elected. I have nothing to say to the public.”

And yet, she steadfastly executed the duties of First Lady, and her influence on Harry’s presidency was mostly private. She was his closest advisor, weighed in on major decisions, and even helped draft his speeches.

A Midwesterner through and through, she wasted no time heading back home to Independence, Missouri after fulfilling her duties as First Lady — where she lived until she passed away at the age of 97. And it’s this Midwestern simplicity that is perfectly captured in her favorite dessert, Ozark Pudding.

A No-Nonsense Dessert

This apple and pecan-filled Ozark Pudding is a no-nonsense dessert, named after the Ozark Mountain region in Missouri, the state where Bess grew up and spent much of her life. It is a perfect reflection of the woman who made it.

It’s a humble dessert made from basic ingredients — one egg, some sugar, apples, nuts, and just a little flour, baking powder, and vanilla — the kind of simple cooking that reflected life during the Great Depression and the rationing years of World War II.

It was one of Harry Truman’s favorite desserts, and Bess made it often. It was also served at state dinners and to Winston Churchill after his iconic “Iron Curtain” speech in 1946.

Think of it as a pecan pie without the crust — it comes together really fast, and as it bakes it rises up and then collapses a bit (I was forewarned about that – the recipe says “apparently this will fall but that is correct”)!

Is this the most beautiful thing I’ve seen? No, it’s a little….brown. But don’t let looks fool you – it’s sweet and sticky and gooey under that crispy, lumpy top. The taste is reminiscent of the inside of a pecan pie.

Word of warning, this dessert is incredibly sweet, so you might want to add an extra pinch of salt to the recipe. Definitely serve it with whipped cream, but add just a hint of sugar to that – it will help offset some of the sweetness.

To learn more about Bess, watch the video below!

SOURCES: Wikipedia: Bess Truman / Young Bess in Hats: National Archives / Atlas Obscura (Ozark Pudding) /Truman Library Institute (Bess’s Recipe) / All photos public domain

Bess Truman’s Ozark Pudding

This is the recipe for Ozark Pudding that Bess Truman's office sent to anyone who requested it – or so the story goes! Word of warning, it is quite sweet – but I am keeping it just as she intended. It was President Truman's favorite dessert after all! You might want to add an extra pinch of salt and serve it with whipped cream that is only slightly sweetened – that will provide a nice counterbalance to the sweetness of the dessert.

Print Recipe Pin Recipe

Servings 6

Ingredients

  

• ¾ cup sugar
• 1 egg
• 2 tablespoons flour
• 1 ¼ teaspoons baking powder
• ⅛ teaspoon salt (you can add an extra pinch to offset the sweetness if you like)
• 1 teaspoon vanilla
• ½ cup chopped apple (about 2.5 ounces)
• ½ cup chopped toasted pecans or walnuts

Instructions

 

• Preheat oven to 350°F.
• Grease a pie pan and set aside.
• In a small bowl, mix together the flour, baking powder, and salt and set aside.
• In a separate bowl, beat the egg and sugar together until very smooth and light.
• Fold in the flour mixture until just incorporated, then stir in the vanilla.
• Fold in the chopped apples and pecans.
• Pour the batter into the prepared pie pan and bake for 30-35 minutes. You’ll know it’s done when you tap the top and it feels like a firm shell.
• The recipe says “apparently this will fall but that is correct”, so if it puffs up and then falls, don’t worry!
• Allow to cool, then serve with slightly sweetened whipped cream or ice cream.
• And straight from Bess herself — a little rum in the whipped cream takes it to another level. Worth a try!