Tennessee Peach Pudding
Tennessee Peach Pudding is a warm, comforting dessert with a golden cake-like top and a rich, gooey peach-bottom layer. Drizzled with a buttery brown sugar sauce, it’s perfect for family gatherings or casual weekend treats.
Ingredients
For the Peach Filling:
- 4 cups fresh peaches peeled and sliced (or canned, drained)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg optional
- ½ cup milk
- ½ cup 1 stick unsalted butter, melted
- 1 teaspoon vanilla extract
For the Brown Sugar Sauce:
- 1 ½ cups packed brown sugar
- 1 ½ cups boiling water
- 4 tablespoons unsalted butter
Instructions
- Peel and slice fresh peaches, or drain canned peaches well, and set aside. Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add milk, melted butter, and vanilla extract, stirring until smooth, then gently fold in the peaches.
- Grease a 9×13-inch baking dish and pour in the peach batter evenly.
- In a small saucepan, combine brown sugar, butter, and boiling water, stirring until melted and smooth. Pour the sauce carefully over the batter without stirring.
- Bake 45–50 minutes until the top is golden and firm and the bottom is gooey, checking that edges bubble and a toothpick comes out mostly clean with a few moist crumbs.
- Let cool 10–15 minutes, then serve warm, optionally with vanilla ice cream or whipped cream.