PEACH PUDDING
This classic Peach Pudding recipe from the early 1900s offers a comforting and sweet dessert with a delightful combination of textures. The recipe features layers of tender pudding batter and juicy, ripe peaches, creating a satisfying treat. Steaming the pudding ensures a moist and fluffy texture, perfect for a special occasion or a cozy evening.
Ingredients
- 2 count Eggs
- 3 tablespoons Granulated sugar
- 2 tablespoons Butter
- 1/8 teaspoon Salt (Originally 'saltspoon'. Quantity estimated.)
- 1/2 count Grated nutmeg
- 1 cup Milk
- 1 1/2 cups All-purpose flour
- 3/4 cup Indian meal (cornmeal)
- 3 teaspoons Baking powder
- 6 count Peaches (Quantity estimated (not specified in original recipe))
- 2 tablespoons Granulated sugar (For sprinkling on peaches. Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (For greasing the mold. Quantity estimated (not specified in original recipe))
Instructions
- 1In a large mixing bowl, whip the eggs, sugar, and butter until well combined and creamy. Add the salt and grated nutmeg, stirring to incorporate. Gradually stir in the milk.
- 2In a separate bowl, sift together the flour, cornmeal, and baking powder.
- 3Gradually add the dry ingredients to the wet ingredients, a little at a time, stirring well after each addition until a smooth batter forms.
- 4Peel and cut the peaches into quarters or eighths, depending on their size.
- 5Butter the inside of a 2-quart pudding mold. Pour a layer of batter, about 1 inch deep, into the mold. Cover with a layer of peaches. Sprinkle the peaches with a light layer of sugar. Pour in another layer of batter, then another layer of peaches. Repeat this process until all the ingredients are used, leaving a layer of batter on top.
- 6Steam the pudding for 2 hours, or until a toothpick inserted into the center comes out clean.