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Tennessee Peach Pudding Recipe

Tennessee Peach Pudding Recipe

Prepared with fresh peaches, this dessert is out of this world. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. —Virginia Crowell, Lyons, Oregon
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, optional
  • 1/2 cup milk
  • 3 cups sliced peeled fresh or frozen peaches
  • TOPPING:
  • 1-1/2 cups water
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon butter
  • 1/4 teaspoon ground nutmeg
  • Half-and-half cream

Directions

  • 1. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
  • 2. In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.

Nutritional Facts

1 piece (calculated without cream) equals 253 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 269 mg sodium, 57 g carbohydrate, 1 g fiber, 3 g protein.