Tennessee Peach Pudding

by

Prep Time: 15 mins | Cook Time: 45 mins | Servings: 8

Ingredients

For the Batter & Fruit:

  • 4 cups fresh or frozen sliced peaches (thawed if frozen, or two 15 oz cans drained)

  • 1 cup all-purpose flour

  • 3/4 cup granulated sugar

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamon

  • 3/4 cup whole milk

  • 1/2 cup (1 stick) unsalted butter, melted

For the Pudding Layer:

  • 1/2 cup granulated sugar

  • 1/2 cup packed light brown sugar

  • 1 tbsp cornstarch

  • 1 cup boiling water

Instructions

  1. Prep the Pan: Preheat your oven to 350°F (175°C). Pour the melted butter directly into the bottom of a 9×13-inch baking dish.

  2. Make the Batter: In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, salt, and cinnamon. Stir in the milk until just combined.

  3. Layer Fruit & Batter: Pour the batter over the melted butter in the baking dish (do not stir). Evenly scatter the peach slices over the top of the batter.

  4. Add the Pudding Sugar: In a small bowl, mix together the 1/2 cup white sugar, 1/2 cup brown sugar, and cornstarch. Sprinkle this sugar mixture evenly over the peaches and batter.

  5. Pour Boiling Water: Carefully pour the 1 cup of boiling water over the entire dish. Do not stir.

  6. Bake & Serve: Bake for 40 to 45 minutes until the top is golden brown and bubbling. As it bakes, the water and sugar settle to the bottom to form a rich peach sauce under the cake layer. Let sit for 10 minutes, then serve warm with vanilla ice cream.