We often visited my great-grandparents on the family farm on Saturday mornings when I was a kid, and if Grandma had her way, she’d ‘twist our arms’ into staying for lunch. It was much more of a hardship on her part than ours as she was a fantastic cook.
Grandma always had something to offer for dessert, but I remember being very confused when she said we were having peach pudding. I could only picture the vanilla or chocolate variety that came from a boxed mix, so when she served this fruit-and-cake concoction, I was hooked!
Grandma served her pudding with ice cream or farm-fresh milk poured over top, with maybe a sprinkle of extra sugar. Either way, this is a delicious and different use for summer peaches!
We had to make some last night …
the kids were so excited that they even ate the peelings from the peaches!
To make the real thing, here’s what you need:
1 c. flour
1/4 t. salt
1/3 c. milk
1 t. baking powder
1/4 c. sugar
1 T. shortening
Cover the bottom of a baking dish 1″-2″ deep with sliced peaches (in the above small dish, I used four large peaches). Sprinkle with sugar and drizzle a bit of water over the top. Then mix all above ingredients to make a batter and pour over the top of the peaches. Bake at 350 for 30 minutes. Serve with ice-cold milk or a scoop of ice cream. 🙂