Wom Kims Peach Pudding Recipes

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TENNESSEE PEACH PUDDING



Tennessee Peach Pudding image

This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. -Virginia Crowell, Lyons, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
1/2 cup 2% milk
3 cups sliced peeled fresh or frozen peaches
TOPPING:
1-1/2 cups water
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon ground nutmeg
Vanilla ice cream, optional

Steps:

  • Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.

Nutrition Facts : Calories 253 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

PEACH PUDDING



Peach Pudding image

"This light peach dessert is so fresh it tastes just like summertime," says Shelby Nicodemus of New Carlisle, Ohio. "It's a quick way to dress up instant vanilla pudding."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup peach or apricot gelatin
1/2 cup hot milk
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Sliced fresh peaches and whipped topping, optional

Steps:

  • In a large bowl, dissolve gelatin powder in hot milk; set aside. Meanwhile, in a large bowl, beat cold milk and dry pudding mix on low speed for 2 minutes. beat in gelatin mixture. Let stand for 5 minutes. Spoon into individual dishes. Garnish with peaches and whipped topping if desired.

Nutrition Facts : Calories 217 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 432mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.

SELF-SAUCING PEACH PUDDING



Self-Saucing Peach Pudding image

This is a great way to use up all the end-of-season peaches or nectarines. This can also be made with drained, canned fruit when fresh isn't available. I'm going to give it a try with apples now that their season is approaching. Fast, easy and delicious! Serve with vanilla ice cream, whipping cream or eat it plain. Enjoy! P.S. Prep time includes peeling the fruit.

Provided by Love2Eat

Categories     Dessert

Time 1h

Yield 1 serving(s)

Number Of Ingredients 9

1/3 cup butter
1 cup all-purpose flour
3/4 cup white sugar
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 cup milk
4 cups peeled sliced peaches or 4 cups nectarines
3/4 cup brown sugar
1/2 teaspoon cinnamon

Steps:

  • In 2 litre (8 cup) baking dish, melt butter in 350 deg.
  • oven.
  • In bowl, whisk together flour, sugar, baking powder and cinnamon until well blended; whisk in milk until smooth.
  • Pour over melted butter and whisk until well blended.
  • For the sauce, in saucepan, over medium-high heat, bring peaches, brown sugar and cinnamon to a boil.
  • Simmer for 2 to 3 minutes.
  • Pour over batter.
  • Do not stir.
  • Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden.
  • Serve warm.

WOM KIM'S PEACH PUDDING



WOM KIM'S PEACH PUDDING image

Number Of Ingredients 12

Nonstick vegetable oil spray
1 3/4 cups plus 2 T all purpose flour
2 1/4 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking soda
3/4 cups (1 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 tablespoons vanilla extract
2 large eggs
3/4 cups buttermilk
4 c peeled sliced peaches (from about 3 pounds)
Whipping cream (sweetened as you prefer)

Steps:

  • Preheat over to 350F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Whisk flour, baking powder, salt, and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, 1 at a time, incorporating well after each addition. Using low speed, beat in flour mixture alternately with buttermilk in 3 additions each, beating well between additions. Transfer batter to baking dish, spreading evenly. Arrange peach slices over batter, overlapping slightly as needed. Spray sheet of foil with vegetable oil spray; cover cake with foil, spray side down, and seal at edges. Bake 45 minutes. Remove foil (some cake may stick). Bake until top is golden brown, edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer. Cool 1 hour. Serve warm with cream. Enjoy!

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