Tennessee Peach Pudding

INGREDIENTS

Filling:

5 cups peaches, peeled and diced, fresh or frozen

2 cups all-purpose flour

1 cup of sugar

1 cup whole milk

4 teaspoons baking powder

1 teaspoon of sea salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

¼ teaspoon nutmeg

Topping:

¾ cup brown sugar

¾ cup sugar

3 tablespoons unsalted butter

3 cups of water

½ teaspoon nutmeg

Ice cream/whipped cream/cool whip, optional, garnish

PREPARATION

Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

In a large saucepan over medium heat, whisk together brown sugar, sugar, and nutmeg, then mix in butter and water and bring to a boil, stirring until sugar is fully dissolved.

Remove from heat and set aside.

In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until combined.

Whisk in milk and vanilla extract until smooth, then fold in diced peaches.

Pour filling into a greased baking dish, then pour topping on top.

Place in oven and bake for 50-55 minutes, covering with aluminum foil, if necessary, until cooked through.

Remove from the oven and let cool 15 minutes before serving.

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