PEACH PUDDING
Peach season—roadside stands and farm markets down our way have baskets-full, warm from the heat, and redolent with the sweet aroma of high summer. Peach pie, peach cobbler, peach ice cream, peach preserves—all celebrate the season. Tucked in a few of those old church and community cookbooks, I came across Peach Pudding. Not really a classic pudding, not really a cake. A light biscuity-cake base, fresh peaches, a crunchy burnt sugar top, and a caramelly sauce under all. Add a bit of ice cream and you’ve got a dessert made for a summer evening.
Cake:
- 3 cups sliced peaches—peel, slice and let rest 20-30 minutes
- ½ cup sugar
- 1 cup flour
- 2 tsp baking powder
- Cinnamon or allspice to taste
- pinch of salt
- ½ cup milk
Topping:
- 1 ½ cups water
- ½ cup sugar
- ½ cup brown sugar
- Nutmeg to taste
Start topping first. Combine water, sugars and nutmeg in saucepan and bring to a boil. Stir constantly while sugars melt. Reduce heat and simmer gently for 8-10 minutes, stirring occasionally, until slightly thickened.
In bowl, whisk dry cake ingredients. Stir in milk until mixture is combined. Gently fold in peaches. Pour into well greased 8” X 11” X 2” baking pan. Slowly pour boiled topping over cake. Bake at 400’ for about 40 min, until toothpick in cake comes out dry and top is well browned. Serve with ice cream.
The Kitchen Hive
