So we hadn’t bidden sayonara to peaches after all. Buttermilk Peach Pudding was not to be resisted, even though it seemed slightly out of order in the midst of all the fall finery. I was very happy to have an excuse to prepare a dish with peaches on just one more occasion.
Buttermilk Peach Pudding cooks up with a texture like bread pudding. As the photo above shows, I also stirred in a few fresh blueberries along with the peaches to give it a little more color. The addition of buttermilk may sound off-putting calorie-wise, but I used my age-old substitute of 3 teaspoons vinegar poured into a one-cup measure plus whatever amount of skim milk is necessary to fill the cup up to the 1-cup line. Stir and let this sit on the counter for about five minutes; you’ll have your buttermilk substitute. Three tablespoons of vinegar into the 1-cup measure filled with milk has the same effect.
Sitting down the baking dish into a roasting pan filled with 1-inch of water while the pudding cooks helps keep the pudding moist for serving. We served it with sugar-free whipped topping, although sugar-free vanilla ice cream would work great as well.
Just one more peach recipe, my heart had pled as summer seeped out the door. My wish was realized; it was a lovely period to put at the end of summer’s sentence.
Peach Buttermilk Pudding
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt (or salt substitute)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
3 1/2 peaches, peeled and coarsely chopped (about 1 1/2 pounds)
1 cup buttermilk (can also be made by filling a 1-cup measure with 3 teaspoons white vinegar and then adding skim milk to reach the 1-cup line)
1/2 cup butter, softened
1 1/2 cups sugar(or sugar substitute)
3 large eggs (or 3/4 cup egg substitute)
2 ripe peaches, peeled and sliced (about 1 pound)
vanilla ice cream or whipped topping
Preheat oven to 350 degrees. Sift together first 7 ingredients; sift again. Process chopped peaches in a food processor or blender until they are smooth. (should make about 2 cups puree). Stir in buttermilk. Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy. Add eggs, one at a time, beating until blended after each addition. Add peach mixture; beat until well-blened. Layer sliced peaches in a greased 13-inch-by-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 degrees for 50 minutes or until set. Pudding still will be moist. Serve warm or cold with ice cream. Makes 8-10 servings.