Buttermilk Peach Pudding

Last night's dinner was the simple and sublime - grilled steak, baked potato and salad so I thought I'd take the opportunity to tell you about our sweet treat for the week instead.

From Southern Living via myrecipes.com, this peachy pudd is about as down home old fashioned good as it gets. Sliced fresh peaches on the bottom, topped with a peach infused cake on top, it is loaded with cinnamon and nutmeg - perfect additions to something made with any kind of stone fruit. I took the liberty of adding chopped candied ginger instead of ground ginger and I added a bit of vanilla too, just because just because I love the stuff; however, it really didn't need it. 

While it is made with fresh peaches, I'm convinced it would be just as wonderful with the frozen or even canned variety, especially now that fresh peach season has come to an end. I'd be willing to guess one could make it with other fruit too - like maybe pears or plums and I'll be the first to let you know because I plan on making it again. Baked in a water bath, the texture is almost like that of a steamed pudding - moist and relatively light with the rich flavor of peaches and spice. Yum!

As you can see, we crowned our servings with a dab of whipped topping but a drizzle of heavy cream or especially a scoop of ice cream would be fabulous too. We just don't have any in the freezer because I'm a glutton for the stuff. 

Buttermilk Peach Pudding (from JBug’s Kitchen adapted from myrecipes.com)

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

2 tablespoons chopped candied ginger

6 peaches (divided), peeled and sliced

1 cup buttermilk

1 teaspoon vanilla

1/2 cup butter softened

1-1/2 cups granulated sugar

3 large eggs

 

Preheat oven to 350. Sift together into a small bowl flour, baking soda, baking powder, cinnamon, salt and nutmeg. Return above ingredients to the sifter and set aside.

Spray a 9 x 13 pan with cooking spray and line the bottom with slices of 2 of the 6 peaches. Set aside. Put remaining peaches into a blender or using an immersion blender, mix until peaches are pureed. Should have 2 cups of puree. Add buttermilk and vanilla to peach puree and set aside.

In the bowl of an electric mixer, combine butter and sugar and beat until light and fluffy. Add eggs one at a time and beat well after each. Add candied ginger and peach mixture and beat until well combined. Sift dry ingredients lightly into batter and fold lightly to incorporate. Pour batter over peaches in pan. Place pan into a larger pan and pour boiling water to a level of 1 inch up the sides of the pan. Bake at 350 for 50 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Serve warm or cold with whipped or ice cream. Makes 8 servings. 

A year ago - Italian Style Meat Sauce with Polenta

Two year's ago - Pork, Pork and Prunes

Comments

[Lea]

What a great, down-home dessert - full of love and goodness! Boy - this week - we have felt the love coming from your house through your food for darn sure!

[June]

Ah - you're a sweetie heart Lea. I agree it was a good week and there's another on the way...I think, although I'm due an outright failure. How's that for optimism?

[Lorraine]

This dessert is making my mouth water. I need to save up some calories for this one.

[June]

Lorraine - it is a real good old fashioned keeper and gets better the longer it sits, although it didn't have much of a chance to sit around for long here. Ha.