This irresistible peach pudding combines the natural sweetness of fresh peaches with a tender, cake-like batter and a magical caramelized topping that creates its own sauce while baking. This classic Southern dessert transforms simple ingredients into an extraordinary treat that’s perfect for summer gatherings, family dinners, or any time you want to impress with minimal effort.
Ingredients
For the Peach Base:
- 5 cups (750g) fresh peaches, peeled and diced
- 1 cup (200g) granulated sugar
For the Batter:
- 2 cups (250g) all-purpose flour
- 1 cup (240ml) whole milk
- 4 teaspoons (16g) baking powder
- 1 teaspoon (5ml) vanilla extract
- 1 teaspoon (2g) ground cinnamon
- 1 teaspoon (6g) sea salt
For the Caramel Topping:
- 3 tablespoons (45g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) brown sugar, packed
- 3 cups (720ml) water
- 1/2 teaspoon (1g) ground cinnamon
For Serving (Optional):
- Whipped cream or vanilla ice cream
- Ground cinnamon for dusting
- Fresh mint leaves for garnish
Instructions
Preparation Phase (15 minutes)
- Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch (23x33cm) baking dish with butter or cooking spray to ensure easy removal.
- Wash, peel, and dice the fresh peaches into bite-sized pieces, removing all pits. If peaches are difficult to peel, blanch them in boiling water for 1-2 minutes, then transfer to ice water before peeling.
Creating the Peach Mixture (15 minutes)
- In a large mixing bowl, combine the diced peaches with 1 cup of granulated sugar. Toss gently to coat all pieces evenly.
- Allow the peach and sugar mixture to sit for 10-15 minutes at room temperature. This maceration process draws out the natural juices and creates a syrupy base that enhances the pudding’s flavor.
Preparing the Batter (10 minutes)
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and sea salt until well combined and no lumps remain.
- Create a well in the center of the dry ingredients and pour in the whole milk and vanilla extract.
- Using a wooden spoon or whisk, stir the mixture until just combined. The batter should be smooth but don’t overmix, as this can make the pudding tough.
- Gently fold the macerated peach mixture into the batter, including all the accumulated juices. Mix until the peaches are evenly distributed throughout the batter.
Making the Caramel Topping (8 minutes)
- In a medium saucepan over medium heat, melt the unsalted butter completely.
- Add both the granulated sugar and brown sugar to the melted butter, stirring constantly to prevent burning.
- Gradually add the water while continuing to stir. The mixture may bubble vigorously, so add the water slowly and carefully.
- Add the ground cinnamon to the mixture and continue heating, stirring frequently, until both sugars are completely dissolved and the mixture begins to simmer.
- Once the mixture reaches a gentle simmer and the sugars are fully dissolved, remove the saucepan from heat immediately.
Assembly and Baking (45-50 minutes)
- Pour the peach batter mixture into the prepared baking dish, spreading it evenly with a spatula to ensure uniform thickness.
- Carefully pour the hot caramel topping over the batter. Do not stir or mix; the topping should sit on top of the batter, creating distinct layers.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, until the top is golden brown and a toothpick inserted into the cake portion comes out clean.
- The pudding is done when the top has a beautiful golden color and the edges are slightly pulling away from the sides of the dish.
Cooling and Serving
- Remove from the oven and allow the pudding to cool for 15-20 minutes before serving. This cooling time allows the layers to set properly while still maintaining a warm, comforting temperature.
- Serve by spooning generous portions into individual bowls, making sure to include both the cake portion and the caramelized sauce that forms at the bottom.
- Top with dollops of freshly whipped cream or scoops of vanilla ice cream. Dust lightly with ground cinnamon or garnish with fresh mint leaves for an elegant presentation.
Nutritional Information
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12 generous portions
Per Serving (approximate):
- Calories: 295
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 12mg
- Sodium: 285mg
- Total Carbohydrates: 68g
- Dietary Fiber: 3g
- Sugars: 58g
- Protein: 4g
Recipe Variations and Substitutions
Fruit Alternatives
Mixed Berry Pudding: Replace peaches with a combination of blueberries, blackberries, and raspberries for a antioxidant-rich variation.
Apple Cinnamon Version: Substitute diced Granny Smith apples for peaches and increase cinnamon to 2 teaspoons for a fall-inspired dessert.
Pear and Ginger Pudding: Use ripe pears instead of peaches and add 1 teaspoon of ground ginger to the batter for a sophisticated flavor profile.
Cherry Almond Pudding: Replace peaches with pitted sweet cherries and substitute almond extract for vanilla extract.
Dietary Modifications
Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum for best results.
Dairy-Free Version: Substitute whole milk with unsweetened almond milk, oat milk, or coconut milk, and use plant-based butter for the topping.
Reduced Sugar Alternative: Decrease both granulated sugars by 1/4 cup each and add 2 tablespoons of honey or maple syrup to maintain sweetness.
Vegan Adaptation: Use plant-based milk and butter alternatives, ensuring all ingredients are certified vegan.
Flavor Enhancements
Bourbon Peach Pudding: Add 2 tablespoons of bourbon to the caramel topping for an adult version with complex flavor notes.
Lemon Zest Addition: Include the zest of one lemon in the batter for a bright, citrusy contrast to the sweet peaches.
Nutty Crunch: Sprinkle 1/2 cup of chopped pecans or almonds over the batter before adding the caramel topping.
Storage and Make-Ahead Tips
This peach pudding can be stored covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or in a 300°F (150°C) oven for 10-15 minutes.
While best served fresh, the pudding can be assembled up to 4 hours ahead of baking. Cover tightly with plastic wrap and refrigerate, then bring to room temperature for 30 minutes before baking as directed.
Leftover pudding freezes well for up to 3 months when wrapped properly. Thaw overnight in the refrigerator and reheat gently before serving.
Serving Suggestions and Presentation
This versatile dessert shines when served warm with cold accompaniments. Classic vanilla ice cream creates a delightful temperature contrast, while freshly whipped cream adds luxurious richness. For special occasions, consider serving with a drizzle of caramel sauce or a sprinkle of toasted coconut flakes.
The pudding works beautifully as a casual family dessert or can be dressed up for dinner parties. Individual ramekin portions create an elegant presentation, though baking time should be reduced to 30-35 minutes for smaller servings.
Frequently Asked Questions
Can I use frozen peaches instead of fresh ones? Yes, frozen peaches work well in this recipe. Thaw them completely and drain excess liquid before combining with sugar. You may need to increase the baking time by 5-10 minutes if the fruit is still quite moist. Canned peaches can also be used, but drain them thoroughly and reduce the added sugar slightly since canned fruit is already sweetened.
Why does my pudding have a soggy bottom layer? A soggy bottom usually indicates that the peaches released too much moisture during baking. To prevent this, ensure peaches are properly drained after maceration, and consider tossing them with 1-2 tablespoons of flour before folding into the batter. This helps absorb excess moisture during baking.
How do I know when the pudding is fully cooked? The pudding is done when the top is golden brown and springs back lightly when touched. A toothpick inserted into the cake portion should come out with just a few moist crumbs. The center should no longer jiggle when the dish is gently shaken, and the edges should be pulling slightly away from the sides.
Can I make this pudding in individual serving dishes? Absolutely! Divide the batter among greased ramekins or individual baking dishes, reduce the oven temperature to 325°F (165°C), and bake for 25-30 minutes. This creates elegant individual servings perfect for dinner parties or portion control.
What’s the difference between this pudding and a cobbler? Unlike traditional cobblers that have a biscuit or crumb topping, this pudding creates its own sauce during baking. The liquid topping sinks through the batter and caramelizes at the bottom, creating a unique texture that’s part cake, part pudding, with a built-in sauce layer.
This peach pudding represents the perfect marriage of simplicity and sophistication, transforming humble ingredients into a dessert that tastes like it came from a high-end bakery. The magic happens in the oven as the layers transform into something greater than the sum of their parts, creating a dessert that’s both comforting and impressive.
