I don’t know about you, but I am a lover of all things peaches—as well as apricots, nectarines, and any other fruit with this tantalizing flavor profile. I have a favorite apricot tart recipe, but with this Tennessee Peach Pudding recipe thrown in the loop, I’m divided on a favorite.
This dessert encompasses all the ooey-gooey goodness of fresh peaches, a flaky crust, and an array of simple, but noticeable flavors roped in. One of those includes our very own Peaches n’ Cream oolong tea which is simmered right into this recipe!
How to Make Tennessee Peach Pudding
One of the reasons I love this fruit so dearly is its endless uses in desserts, although it’s a top-five fav to eat fresh! My daughter would agree, as I can hardly get them in the door before she’s asking for one (or two). Unfortunately, living in Wisconsin, we don’t get the luxury of fresh peaches off trees, which is oh-so-disappointing!
However, if you’re from the South, and my guess is that’s why Tennessee peach pudding is so popular there, is because peaches are within an arm’s reach to pluck right off the tree, bursting with the best flavor and still warm from the sun. This is how I feel about our apples here in the fall. My absolute favorite is Honeycrisp, and when I choose one that’s still warm from the sun, I feel like a giddy child again.
Peaches have endless possibilities in desserts—tarts, dump cakes, pound cakes, upside-down cakes, shortcakes, cobblers, puddings, and so many more. Even preserving them and saving for a rainy day — yum! The movie Holes, anyone? Not that I’ll grab a jar 100 years old or anything, but Sploosh, made of homemade canned peaches and spices still sounds delicious.
One other facet I love about this fruit is that a person can infuse them with tea prior to baking or canning. We’ve done that in this recipe — infused the juices of the peaches with our dreamy Peaches n’ Cream oolong tea. Give it a try sometime and go out on a limb. Being creative and pushing into new endeavors in the kitchen is one of my greatest joys!
Peachy Tea Pairings
To pair with this peach pudding recipe, I’d of course recommend our Peaches n’ Cream oolong tea—no brainer. It’s blended with oolong and black tea, with a big helping of vanilla, and real fruit pieces. It’s satisfying, smooth, and just delightful!
Looking for another option? Because this recipe has a few dashes of cinnamon, I’d suggest our Apple Cinnamon Warmth black tea. It’s a hug in a mug, with warm intricacies that take apple and cinnamon to a whole new level!
A final tea to mull over is Plum Deluxes’ Comfort Blend black tea for that perfect cuppa vanilla, orange, cinnamon, and a dash of clove and ginger. Take this tea to another level by serving it iced, while serving your peach pudding recipe warm with a serving of vanilla bean ice cream. Mouth-watering goodness!
Tennessee Peach Pudding Recipe
Peach Pudding Ingredients:
- 1 cup flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup whole milk
- 3 cups sliced peaches (fresh or frozen)
- 1 1/2 cups water
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 2 tablespoons sugar
- 2 teaspoons Peaches n’ Cream oolong tea
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
Directions for Peach Batter:
Preheat oven to 400° F.
In a medium bowl, mix flour, sugar, baking powder, salt, and cinnamon.
Slowly stir in milk until thoroughly combined. Do not overmix.
Toss in peaches and stir to evenly coat.
Place into an 8x8 baking dish or 9-inch pie plate, which is what I used.
Directions for Topping:
Combine all ingredients in a large saucepan on your stovetop.
Bring to a low boil, stirring until all the sugar is dissolved.
Remove pan from heat and let tea remain in the liquid for 5 minutes.
Strain out tea leaves.
Directions for Baking:
Pour topping over peach mixture in pan. *Note—your dessert will be very full, but don’t worry; it soaks up when baking.
Bake until filling is bubbly, and the top is golden brown.
If using an 8x8 pan, bake for 40-50 minutes.
If using a pie plate, bake for 35-40 minutes.
Serve warm or cold. Store in the refrigerator.
*Recipe adapted from Taste of Home.