Have you ever had Tennessee peach pudding? We remember the first time we tried it and thought, what kind of magical goodness did we just taste?…it should come as no surprise that we asked for the recipe then and there. This is a two-part dessert that might seem a little counterintuitive to make, but that hits it out of the ballpark every time. The filling is all about the peaches – fresh or frozen – that we lightly dress up with flour, sugar, milk, cinnamon and vanilla to great a thick and creamy filling that tastes absolutely amazing. The counterintuitive part comes in with the topping.
INGREDIENTS
Filling:
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- 5 cups peaches, peeled and diced, fresh or frozen
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup whole milk
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
Topping:
- 3/4 cup brown sugar
- 3/4 cup sugar
- 3 tablespoons unsalted butter
- 3 cups water
- 1/2 teaspoon nutmeg
- Ice cream/whipped cream/cool whip, optional, garnish
PREPARATION
- Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large saucepan over medium heat, whisk together brown sugar, sugar and nutmeg, then mix in butter and water and bring to a boil, stirring until sugar is fully dissolved.
- Remove from heat and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg until combined.
- Whisk in milk and vanilla extract until smooth, then fold in diced peaches.
- Pour filling into greased baking dish, then pour topping on top.
- Place in oven and bake for 50-55 minutes, covering with aluminum foil, if necessary, until cooked through.
- Remove from oven and let cool 15 minutes before serving.
