Monday, July 29, 2019

Tennessee Peach Pudding

I ended up with an abundance of peaches, so I knew I had to try making another regional dish that looked like cobbler to me - peach pudding! Specifically - "Tennessee Peach Pudding," a recipe I got from Teresa at "Can't Stay Out of the Kitchen," although she also adapted it from several other sources. If you need step-by-step photo instructions, definitely visit her blog.

In the end it comes out like a peach cobbler with a thick crust and a sauce built in. I would pay attention to her pan size direction - I used a 9x13 and ended up with charred sugar on the bottom of my oven. But this was more substantial than several of the crisp and cobbler recipes I've made, so I think it's worth slightly downsizing to make it another time. (I also feel I slightly overbaked as my edges are pretty dark!)

Tennessee Peach Pudding

Peach filling:

2 cups all-purpose flour
1 cup granulated sugar
4 tsp baking powder
1 tsp kosher salt
1 tsp cinnamon
1 cup milk
5 cups peeled and diced peaches


1 cup granulated sugar
1 cup brown sugar
2 tbsp unsalted butter
3 cups water
1/2 tsp nutmeg

  1. In a large mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon.
  2. Add milk and peaches and stir just until combined.
  3. Pour into a greased 10x15" glass baking dish.
  4. Prepare the topping: combine topping ingredients over medium heat in a medium saucepan. Bring to a boil and stir until sugar is dissolved.
  5. Pour topping over peach layer.
  6. Bake at 400 F for 50-60 minutes or until done.

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