Tennessee Peach Pudding
A delicious peach dessert made with a tasty syrup that sinks into the shoemaker-style pudding to make a crisp caramel filling.
INGREDIENTS
Filling:
- 1 cup sugar
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 5 cups peaches, peeled and diced, fresh or frozen
- 2 cups all-purpose flour
- 4 teaspoons baking powder
Topping:
- 3 cups water
- 3/4 cup sugar
- 1/2 teaspoon nutmeg
- 3/4 cup brown sugar
- 3 tablespoons unsalted butter
- ice cream/whipped cream/cool whip, optional, garnish
PREPARATION
First, preheat the oven to 400 ° F and lightly grease a 9 x 13 inch baking dish with butter or a non-stick spray.
Then, in a large saucepan over medium heat, whisk together the brown sugar, sugar and nutmeg, then mix with the butter and water and bring to a boil, stirring until the sugar is completely dissolved.
Remove from heat and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg until well blended.
Whisk in milk and vanilla extract until smooth, then stir in diced peaches.
Pour the filling into a greased baking dish, then pour the filling over the top.
Place in the oven and cook for 50 to 55 minutes, cover with aluminum foil, if necessary, until cooked.
Remove from oven and let cool 15 minutes before serving.
Happy Cooking Time.
