When the first spoonful of Tennessee Peach Pudding caresses your palate, you’re engulfed by a wave of divine perplexity: what is this enchanting concoction? This dessert, somewhat of an enigma in its composition, plays out in two distinct acts: a lush peach filling followed by a seemingly paradoxical liquid topping. The end result, however, is a gastronomic revelation.
Ingredients
For the Filling:
5 cups peaches, peeled and diced (fresh or frozen)
2 cups all-purpose flour
1 cup sugar
1 cup whole milk
4 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
For the Topping:
3/4 cup brown sugar
3/4 cup sugar
3 tablespoons unsalted butter
3 cups water
1/2 teaspoon nutmeg
Ice cream/whipped cream/cool whip, for garnish (optional)
Directions:
Preheat to a Warm Applause:
Preheat your oven to 400º F.
Generously grease a 9×13-inch baking dish.
Crafting the First Act – The Filling:
In a vast bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Gently integrate milk and vanilla, followed by a grand entrance of the peaches.
Pour this peachy ensemble into your prepared baking dish, setting the stage for the next act.
The Enigmatic Second Act – The Topping:
Over medium heat, in a stately saucepan, whisk together the brown sugar, sugar, and nutmeg.
Introduce the butter and water, elevating to a boil, ensuring the sugar dissolves in a sweet embrace.
Remove from heat, patiently awaiting its cue.
The Grand Finale:
Cascading gracefully, pour the liquid topping over the peach mixture.
Embark on a baking journey for 50-55 minutes, donning aluminum foil if needed.
Allow a 15-minute curtain call (cooling time) before indulging.