- 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
- 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
- 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.
- In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to a 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.
Reviews for Tennessee Peach Pudding
"The directions do not include the use of the half and half cream! Should it be included in the sauce?"
"Excellent dessert! Served it with vanilla ice cream on top and it was delicious!"
"If I use frozen peaches. I do thaw them correct"
"I never thought this would work.. honestly. I thought it would be too mushy and "weird". I was SO wrong and I'm so glad I tried it. The peachy-cake mixture cooked up nicely and the sweet topping made the dish just creamy enough. I made my own whipped cream using coconut milk to serve and it was truly one of my favorite desserts. I will be making this very often!"
"Love this!!! First time I used white nectarines and it tasted great but looked a little bland. Used yellow peaches the next time and it was perfect. I think I will use a few more peaches next time I make it. As my husband says, "THIS IS A KEEPER!!""
"Delicious! I used a combination of plums and nectarines. I used half white, half whole wheat flour, and palm sugar. II agree it was delicious cold the next morning. It was like a delicious compote with built in cake. Great way to use up stone fruit that's past its prime."
"GOT SOME FRESH PEACHES THIS WEEK AND LOOKED FOR A RECIPE AND FOUND THIS ONE. IT WAS ABSOLUTELY DELICIOUS!!! HAD FOR dessert ABOUT 1/2 HOUR AFTER dinner AND IT WAS STILL WARM AND SERVED WITH WHIPPED CREAM. DEFINITELY A KEEPER! YUMMMM BY THE WAY, I FOLLOWED THE RECIPE EXACTLY EXCEPT ADDED MORE PEACHES, ABOUT 5 CUPS IN ALL."
"My husband and I absolutely LOVED this. We did cut it in half because that's all the peaches we had.Originally, I was going to take the advice of other reviewers and back off on the topping, especially since the peaches we had were very ripe and extremely juicy. However, I forgot to do that, and instead just made it as-is. When it came out of the oven, I was disappointed. It was a big mess, and there was definitely too much liquid. I put all the leftovers in the fridge for another night.When I pulled them back out a couple days later, I have to say that I fell in love with this dish!! It tastes a million times better cold, and the cold actually helped it firm up; it was no longer liquid-y. It reminded me of a delicious bread pudding (almost). I can understand why some people are disappointed, but give this a chance as-is. If you don't like it, then make adjustments for your next trial ;)"
"This is a delicious way to use fresh peaches. It comes together quickly, doesn't use many ingredients, and is really an impressive and comforting dessert. I served with a scoop of vanilla ice cream, but will try drizzling cream instead next time, as the recipe suggests. This will be a regular summer recipe for my family going forward. I also like that it doesn't make a huge amount.....Enough for company, or a couple of nights of dessert for just my family."
"This was fantastic. I added nutmeg but otherwise followed recipe. If you were to use apples instead of peaches it would taste like apple dumplings but way easier."