Tennessee Peach Pudding



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)

The Ensemble

Preheat to a Warm Applause:

Preheat your oven to 400º F.

Generously grease a 9x13-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.