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Tennessee Peach Pudding Recipe by


1 cup King Arthur Unbleached All-Purpose Flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon, optional

1/2 cup milk

3 cups sliced peeled fresh or frozen peaches


1-1/2 cups water

1/2 cup sugar

1/2 cup packed brown sugar

1 tablespoon butter

1/4 teaspoon ground nutmeg

Half-and-half cream



In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
2. In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to boil, stirring until sugars are dissolved. Pour over top. Bake at 400 for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings

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