Tennessee Peach Pudding Bowl

Warm, buttery, and saucy—this old-fashioned peach pudding bakes into a soft cake with a caramel-like peach sauce.

Ingredients

Peach Layer

• 4 cups sliced peaches (fresh or canned, drained)

• 1 cup granulated sugar

• 1 cup water

• 1/2 tsp cinnamon

• 1 tbsp butter

Batter

• 1 cup all-purpose flour

• 2 tsp baking powder

• 1/4 tsp salt

• 1 cup milk

• 1/2 cup sugar

• 1/2 tsp vanilla extract

• 1/4 cup melted butter

Instructions

1. Preheat oven to 180°C (350°F). Grease an 8×8-inch baking dish.

2. Cook peaches: In a saucepan, combine peaches, sugar, water, cinnamon, and butter. Simmer 5–7 minutes until syrupy. Pour into the baking dish.

3. Make batter: Whisk flour, baking powder, salt, and sugar. Add milk, vanilla, and melted butter; mix just until smooth.

4. Assemble: Spoon batter gently over the hot peach mixture (don’t stir).

5. Bake: 40–45 minutes, until golden on top and bubbling around the edges.

6. Rest & serve: Cool 10 minutes. Serve warm.

Serving Ideas

• Vanilla ice cream or whipped cream

• A drizzle of cream

• Sprinkle of nutmeg or extra cinnamon

Tips & Variations

• Fresh peaches: Peel easily by blanching 30 seconds, then ice bath.

• Spiced: Add a pinch of nutmeg or ginger.

• Lighter: Reduce sugar by 1/4 cup; use low-fat milk.

• Gluten-free: Swap flour for a 1:1 GF blend.