Southern-Style Tennessee Peach Pudding

This Tennessee Peach Pudding is a beloved Southern dessert with a cobbler-like style. What sets it apart is the hot syrup poured over the batter before baking, which transforms into a tender cake topping with a luscious, jam-like peach layer underneath.

Tennessee Peach Pudding

Ingredients

For the Batter

All-purpose flour – 1 cup

Granulated sugar – 1/2 cup

Baking powder – 2 teaspoons

Salt – 1/2 teaspoon

Ground cinnamon (optional) – 1/2 teaspoon

Milk – 1/2 cup

Peeled, sliced peaches (fresh or frozen) – 3 cups

For the Topping

Water – 1 1/2 cups

Granulated sugar – 1/2 cup

Brown sugar, packed – 1/2 cup

Butter – 1 tablespoon

Ground nutmeg – 1/4 teaspoon

How to Make Tennessee Peach Pudding

Step 1: Prepare the Oven and Dish

Preheat the oven to 400°F. Lightly grease an 8-inch square baking dish with butter or nonstick spray.

Step 2: Make the Batter

In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using). Add the milk and stir until the batter is smooth and well combined.

Step 3: Add the Peaches

Gently fold the sliced peaches into the batter. Frozen peaches can be used straight from the freezer. Spread the batter evenly into the prepared baking dish.

Step 4: Prepare the Syrup

In a saucepan over medium-high heat, combine the water, granulated sugar, brown sugar, butter, and nutmeg. Bring to a boil, stirring continuously until the sugars dissolve completely.

Step 5: Pour and Bake

Carefully pour the hot syrup evenly over the batter—do not stir. Bake for 40–50 minutes, until the top is golden and a toothpick inserted into the cake portion comes out clean.

Step 6: Cool and Serve

Allow the pudding to rest for 10–15 minutes so the sauce thickens. Serve warm, ideally topped with a generous scoop of vanilla ice cream