Tennessee Peach Pudding




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You’ve heard of Peach Cobblers–well, I give you Tennessee Peach Pudding! Yes, you heard that right. Pudding. This is one of those lovely desserts that you pour a watery syrup over the top and as it bakes it sinks down into the dessert making it mouthwateringly delicious. Spectacular is one word I’d use to describe this tasty pudding. It’s loaded with lots of luscious peaches, and each mouthful will surely satisfy any sugar craving.

When I first saw this recipe online, I read the reviews and they were all over the map. But since I’ve made lots of pudding desserts before where you pour a syrup over top of the batter I wasn’t afraid to give this one a try. The puddings don’t turn out soupy if you cook them long enough. Instead a rich, thick sauce is formed that permeates the whole dessert. I’m glad I didn’t listen to the naysayers about this recipe, because it really turned out terrific.
Lovely peach dessert made with a tasty syrup that sinks down into the cobbler-type pudding making a crusty caramel-flavored topping.

INGREDIENTS
  • PEACH FILLING:
  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 cup sugar
  • 4 tsp. baking powder
  • 1 tsp. kosher or sea salt
  • 1 tsp. cinnamon
  • 1 cup milk or cream
  • 5 cups peaches peeled and diced peaches
  • TOPPING:
  • 1 cup sugar 
  • 1 cup brown sugar
  • 2 tbsp. unsalted butter
  • 3  cups water
  • 1/2 tsp. nutmeg

INSTRUCTIONS
  1. PEACH FILLING:
  2. In a large mixing bowl combine flour, sugar, baking powder, salt, and cinnamon.
  3. Add milk and peaches and stir just until combined.
  4. Pour into a 10x15” greased glass baking dish.
  5. Pour topping over top.
  6. Bake at 400° for 50-60 minutes or until done.
  7. Serve warm or cold with ice cream or Cool Whip non-dairy whipped topping.
  8. TOPPING:
  9. Combine ingredients over medium heat in medium saucepan.
  10. Bring to a boil and stir until sugar is dissolved.
  11. Pour over top of peach layer.
  12. Bake at 400° for 50-60 minutes or until done.
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