I think this “pudding” is out of this world. It reminds me of a chocolate pudding cake.....moist and decadent. To me, it is a mixture of the New England Cobbler and a Buckle. This classic is usually prepared using a sugar syrup that is poured over the top, but I find the natural sweetness of peaches and oranges is far superior, sorry Tennessee purists.
Delicious Tennessee Peach Pudding
INGREDIENTSNonstick cooking spray
2 cups flour1 cup sugar1 tablespoon baking powder
1 teaspoon cinnamon1 cup milk4 cups large dice, fresh peaches, about 4-5 peaches (See Note)
Pourable Topping:1 cup peach nectar or juice
1 cup orange juice½ each teaspoon nutmeg and ginger
INSTRUCTIONSGrease a 9-inch square baking pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F.
In a large bowl, blend next 4 ingredients together well. Beat in the milk until smooth. Stir in diced peaches until evenly mixed. Pour into prepared pan.
In another bowl, blend topping ingredients well. Pour over the batter evenly and bake 35-40 minutes, or until the cake bounces back when touched. Remove from oven to cool slightly before serving.
Note: Use frozen peaches if desired as well.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.