Tennessee Peach Pudding

This Tennessee Peach Pudding is a classic Southern “cobbler-style” dessert. It is unique because you pour a hot syrup over the batter before baking, which creates a cake-like top with a rich, jammy fruit layer underneath.

Tennessee Peach Pudding

Ingredients

How To Make Tennessee Peach Pudding:

Step 1: Prep the Oven and Pan: Preheat your oven to 400°F. Grease an 8-inch square baking dish with butter or non-stick spray.

Step 2: Mix the Batter: In a medium bowl, whisk together the 1 cup of flour, 1/2 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and the optional 1/2 teaspoon of cinnamon. Stir in the 1/2 cup of milk until the mixture is combined and smooth.

Step 3: Fold in Fruit: Carefully fold the 3 cups of sliced peaches into the batter. If using frozen peaches, there is no need to thaw them first. Pour the batter into your prepared baking dish.

Step 4: Create the Hot Syrup: In a saucepan over medium-high heat, combine the 1 1/2 cups of water, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1 tablespoon of butter, and 1/4 teaspoon of nutmeg. Bring the mixture to a boil, stirring constantly until the sugars are completely dissolved.

Step 5: Assemble and Bake: Slowly and carefully pour the boiling syrup over the peach batter in the baking dish. Do not stir. Place in the oven and bake for 40/50 minutes. The pudding is done when the top is golden and a toothpick inserted into the cake portion comes out clean.

Step 6: Cool and Serve: Let the pudding cool for at least 10/15 minutes before serving; this allows the sauce at the bottom to thicken. Serve warm, ideally with a large scoop of vanilla ice cream.