Buttermilk Peach Pudding
You can never have too many dessert recipes, so give Buttermilk Peach Pudding a try. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 482 calories, 8g of protein, and 19g of fat each. A mixture of buttermilk, baking soda, ground ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.
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.
Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy.
Add eggs, 1 at a time, beating until blended after each addition.
Add peach mixture, and beat until well blended.
Layer sliced 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 350 for 50 minutes or until set. (Pudding will still be moist.)
Serve warm or cold with ice cream.