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Tennessee Peach Pudding

Updated: Oct 13, 2021

This recipe looked interesting and I thought I would give it a shot. I was going to make a Peach Cobbler but I tend to change my mind and want to venture to new things in the kitchen. My brother gave me this jar of Peaches today from Aldi's that were soaking in almonds and vanilla. But I also had four peaches that needed to be used so I combined them. My son is coming with Vanilla Ice Cream later so it should be good! Update: It was fantastic!!



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


3/4 cup brown sugar

3/4 cup sugar

3 tablespoons unsalted butter

3 cups water

1/2 teaspoon nutmeg


Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.

Make the topping first. 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. The sugars are going to settle on the bottom but have no fear it will dissolve. Remove from heat and set aside.

Now start on the cake ingredients. 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.

This is what it looks like when you pour the topping on the batter before you cover it with foil and put it in the oven.

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.

It was fantastic. Better than any cobbler for sure. The syrup on the bottom is like a smooth butterscotch.


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