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Buttermilk Peach Pudding

Photo: Squire Fox
Hands-on time 15 mins
Total time 1 hr, 5 mins
Yield Makes 8 to 10 servings

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

How to Make It

  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.