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.
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