TOPSY-TURVY TENNESSEE PEACH PUDDING

I can't wait until next summer when I have fresh peaches to try this Topsy-Turvy Tennessee Peach Pudding again! I used a 16-ounce bag or most of it anyway of "frozen fresh peach slices" but they didn't have much flavor. I think a can of sliced peaches would have tasted better than what I used. It tasted better the second day, but still not a lot of peach flavor.

I tell you this so you can be prepared just in case. It is a good recipe! Different than any cobbler recipe I have made before. I like a juicy cobbler and this one certainly fit the bill. 

The recipe came from the cookbook called Miss Mary Bobo's Boarding House Cookbook by Pat Mitchamore and recipes edited by Lynne Tolley. Miss Mary's is located in Lynchburg, Tenn. It is no longer a boarding house but they do still serve meals. You can watch a cool video HERE . Just click on the picture of the house and you can watch when it was featured on Crossroads TN. 

Click HERE for a printable copy of just the recipe.

TOPSY-TURVY TENNESSEE PEACH PUDDING

1/2     cup sugar
1        cup flour
2        teaspoons baking powder
1/2     teaspoon salt
1/2     cup milk
2        cups fresh Tennessee peaches, diced
1/2     cup sugar
1/2     cup brown sugar
2        cups water
1        tablespoon butter 
1/4     teaspoon nutmeg

Preheat oven to 400 degrees F. Butter well an 8 x 8 - inch square pan.

In a large bowl, stir together the first four ingredients (sugar, flour, baking powder, and salt) with a whisk.

Add the milk and stir til smooth.

Then add the peaches. Stir gently to mix and then spread in the prepared pan. Set aside.










In a saucepan combine the remaining ingredients (sugars, water, butter, and nutmeg.

Heat the mixture to boiling, stirring to dissolve the sugars.

Carefully spoon the mixture over the batter in the baking dish.

Bake for 40 to 50 minutes til golden brown.

Serve hot or cold. Spoon into dessert dishes and pass a pitcher of light cream to pour over the top. (I didn't do the latter.)