Tennessee Peach Pudding

Ingredients

Serves 6–8

Peach Batter

1 cup (125 g) all-purpose flour, spooned and leveled

½ cup (100 g) granulated sugar

2 tsp baking powder

½ tsp fine sea salt

½ tsp ground cinnamon (optional but recommended—adds warmth)

½ cup (120 ml) whole milk, room temperature

3 cups (450 g) fresh or frozen peaches, peeled, sliced ½-inch thick

(If frozen, thaw and drain well—no ice crystals!)

Buttery Peach Syrup

1½ cups (360 ml) water

½ cup (100 g) granulated sugar

½ cup (110 g) packed dark brown sugar (light works, but dark adds molasses depth)

1 Tbsp (14 g) unsalted butter

¼ tsp ground nutmeg (freshly grated—brightens the spice)

To Serve

Vanilla bean ice cream

Fresh peach slices

Light dusting of cinnamon

Step-by-Step Instructions

1. Prep & Preheat

Position oven rack in center. Preheat to 400°F (200°C).

Generously grease an 8×8-inch metal baking dish (glass runs cooler—adjust time if using).

2. Make the Batter

In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon.

Stir in milk until just combined (lumps are fine—don’t overmix).

Gently fold in peaches—just until distributed.

3. Pour & Layer

Scrape batter into prepared dish. Do not smooth—peaches should peek through.

4. Make the Syrup

In a small saucepan, combine water, sugars, butter, and nutmeg.

Bring to a rolling boil over medium-high; stir 1–2 minutes—until sugars dissolve and mixture is glossy. Do not simmer—boil only.

5. Pour & Bake

Carefully pour hot syrup evenly over batter—do not stir.

Bake 40–50 minutes—until top is deeply golden, edges bubble, and a toothpick inserted in cakey areas (avoiding peaches) comes out clean.

Rotate dish halfway.

6. Rest & Serve

Rest 15–20 minutes (syrup thickens, cake sets).

Serve warm in shallow bowls—spooning extra syrup over each portion.

Top with ice cream and a dusting of cinnamon.

Tips for Perfect Gravy

✅ Drain peaches well—excess juice = soggy cake.

✅ Use dark brown sugar—its molasses notes deepen the syrup.

✅ Don’t stir after pouring syrup—lets layers form: crisp top, tender cake, juicy peaches, buttery pool.

(Note: This syrup is the gravy—but for extra richness, stir 1 Tbsp bourbon into syrup after boiling.)

Serving Suggestions

With whipped cream and crushed pecans

As a brunch sweet with strong coffee

Paired with sweet tea or a sparkling rosé

Storage & Make-Ahead Tips

Keep covered at room temp 2 days, or refrigerated 4 days.

Reheat gently in 350°F oven 10–15 minutes—never microwave (sogginess!).

Do not freeze—texture suffers.

Frequently Asked Questions

Can I use canned peaches?

Yes—drain very well and reduce syrup water to 1¼ cups.

No fresh peaches?

Frozen (thawed) are ideal; avoid canned in heavy syrup (too sweet).

Make it gluten-free?

Use 125 g GF 1:1 flour (like King Arthur) + ¼ tsp xanthan gum.

Allergy Information

Contains: Dairy, wheat.

Nut-free, soy-free, fish/shellfish-free.

Gluten-free option: See above.

Nutrition Facts

(Per serving, 1 of 8, with ice cream)

There’s quiet magic in simplicity—especially when it tastes like this. As you lift your spoon and break through the crisp, spiced top into the cloud-soft cake, the syrup pooling around the peaches like liquid gold, you’ll taste more than dessert.

You’ll taste memory: of orchards heavy with fruit, of grandmothers stirring syrup on cast-iron stoves, of summers that stretch long and sweet.

So bake it generously. Serve it warmly. And savor the kind of joy that doesn’t need grandeur—

just peaches, sugar, and a whole lot of Southern soul.