Southern-Style Tennessee Peach Pudding

Ingredients

For the Batter

1 cup all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground cinnamon (optional)

½ cup milk

3 cups peeled and sliced peaches, fresh or frozen

For the Topping

1½ cups water

½ cup granulated sugar

½ cup packed brown sugar

1 tablespoon butter

¼ teaspoon ground nutmeg

Prepare the Oven and Baking Dish

Preheat the oven to 400°F (200°C).

Lightly butter or spray an 8-inch square baking dish and set aside.

Make the Batter

In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon (if using).

Pour in the milk and mix until a smooth, lump-free batter forms.

Add the Peaches

Gently fold the sliced peaches into the batter. If using frozen peaches, add them directly from the freezer without thawing.

Spread the batter evenly into the prepared baking dish.

Prepare the Syrup

In a saucepan set over medium-high heat, combine the water, granulated sugar, brown sugar, butter, and nutmeg.

Bring the mixture to a boil, stirring constantly until the sugars fully dissolve and the syrup is smooth.

Bake

Slowly pour the hot syrup evenly over the batter, making sure not to stir.

Transfer the dish to the oven and bake for 40–50 minutes, until the top is golden and a toothpick inserted into the cake portion comes out clean.

Rest and Serve

Let the pudding rest for 10–15 minutes to allow the sauce to thicken.

Serve warm, ideally topped with a scoop of vanilla ice cream or whipped cream.