BUTTERMILK PEACH PUDDING

Buttermilk peach pudding By ROBERT STEHLING and ROBERT STEHLING September 2011

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg 

1/2 teaspoon ground ginger

3 1/2 peaches, peeled and coarsely chopped (about 1 1/2 lb.) 1 cup buttermilk

1/2 cup butter, softened 

1 1/2 cups sugar 3 large eggs 

2 ripe peaches, peeled and sliced (about 1 lb.) 

Vanilla ice cream

How to Make It

Step 1

Preheat oven to 350º. Sift together first 7 ingredients; sift again.

Step 2

Process chopped peaches in a food processor or blender until smooth. (Yield should be 2 cups puree.) Stir

Step 3

Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add peach mixture, and beat until well blended.

Step 4

Layer sliced peaches in a greased 13- x 9-inch pan.

Step 5

Fold flour mixture into butter mixture. Pour batter over sliced peaches in pan. Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch.

Step 6

Bake at 350º for 50 minutes or until set. (Pudding will still be moist.) Serve warm or cold with ice cream.