This Tennessee Peach Pudding is a beloved Southern dessert with a cobbler-like style. What sets it apart is the hot syrup poured over the batter before baking, which transforms into a tender cake topping with a luscious, jam-like peach layer underneath.
Tennessee Peach Pudding
Ingredients
For the Batter
- All-purpose flour – 1 cup
- Granulated sugar – 1/2 cup
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Ground cinnamon (optional) – 1/2 teaspoon
- Milk – 1/2 cup
- Peeled, sliced peaches (fresh or frozen) – 3 cups
For the Topping
- Water – 1 1/2 cups
- Granulated sugar – 1/2 cup
- Brown sugar, packed – 1/2 cup
- Butter – 1 tablespoon
- Ground nutmeg – 1/4 teaspoon
How to Make Tennessee Peach Pudding
Step 1: Prepare the Oven and Dish
Preheat the oven to 400°F. Lightly grease an 8-inch square baking dish with butter or nonstick spray.
Step 2: Make the Batter
In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using). Add the milk and stir until the batter is smooth and well combined.
Step 3: Add the Peaches
Gently fold the sliced peaches into the batter. Frozen peaches can be used straight from the freezer. Spread the batter evenly into the prepared baking dish.
Step 4: Prepare the Syrup
In a saucepan over medium-high heat, combine the water, granulated sugar, brown sugar, butter, and nutmeg. Bring to a boil, stirring continuously until the sugars dissolve completely.
Step 5: Pour and Bake
Carefully pour the hot syrup evenly over the batter—do not stir. Bake for 40–50 minutes, until the top is golden and a toothpick inserted into the cake portion comes out clean.
Step 6: Cool and Serve
Allow the pudding to rest for 10–15 minutes so the sauce thickens. Serve warm, ideally topped with a generous scoop of vanilla ice cream.
