Buttermilk Peach Pudding

Buttermilk Peach Pudding Recipe
Photo: Squire Fox

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
3 1/2 peaches, peeled and coarsely chopped (about 1 1/2 lb.)
1 cup buttermilk
1/2 cup butter, softened
1 1/2 cups sugar
3 large eggs
2 ripe peaches, peeled and sliced (about 1 lb.)
Vanilla ice cream

Preparation

1. Preheat oven to 350º. Sift together first 7 ingredients; sift again.

2. Process chopped peaches in a food processor or blender until smooth. (Yield should be 2 cups puree.) Stir in buttermilk.

3. Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add peach mixture, and beat until well blended.

4. Layer sliced peaches in a greased 13- x 9-inch pan.

5. Fold flour mixture into butter mixture. Pour batter over sliced peaches in pan. Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch.

6. Bake at 350º for 50 minutes or until set. (Pudding will still be moist.) Serve warm or cold with ice cream.

Note:

Robert Stehling,

Hominy Grill, Charleston, SC,

September 2011
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