Halved the recipe since there was just my husband and I. Only problem I had was that the batter "broke" when I added the peach/buttermilk to the butter, sugar & eggs. Added the flour anyway and put the whole ugly mixture (lumpy - looked curdled, but wasn't) in the baking pan. After all that effort I wasn't about to throw it out without at least trying to cook it. Came out fine!! More than fine - it was absolutely delicious. Husband had 2 helpings and I'm considering a 2nd. I think that my batter broke because my butter/sugar mixture never got real fluffy - probably the butter wasn't soft enough, If it happens to you - carry on anyway. You won't be disappointed.
Buttermilk Peach Pudding
Photo: Squire Fox
Yield: Makes 8 to 10 servings
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Total: 1 Hour, 5 Minutes
- 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
- 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.
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