Peach Buttermilk Pudding

buttermilk-peach-pudding-sl-xTake the time to double sift the flour ingredients as directed in the recipe. The process of doing this will help the texture of the pudding. Folding the sifted dry ingredients into the creamed butter will allow the fat particles to get around the flour, which actually reduces the amount of gluten molecules that release when dry meets wet ingredients. The end result is you’ll create more of a pudding texture rather than a cake texture.

1½ C flour
1 t baking soda
1 t baking powder
1 t ground cinnamon
½ t salt
½ t nutmeg
½ t ground ginger
3½ peaches, peeled and coarsely chopped (about 1½ lb.)
1 C buttermilk
½ C butter, softened
1½ C sugar
3 large eggs
4 ripe peaches (about 2#), cut up into chunks
1 small peach, sliced, for garnish
powdered sugar for garnish

Preheat oven to 350º. Sift together first 7 ingredients; sift again. Process chopped peaches in a food processor or blender until smooth. (Yield should be 2 cups puree.) Stir in buttermilk. Cream butter and sugar. Add eggs, 1 at a time, beating until blended after each addition. Add peach mixture, and beat until well blended. Layer chunked peaches in a greased 13- x 9-inch pan. 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. Bake at 350º for 50 minutes or until set. Cool to room temperature. Sprinkle with powdered sugar. Arrange sliced peaches in a circle in the middle. Serve with ice cream or whipped cream or by itself.

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