Wom Kim’s Peach Pudding

Notes

A reverse-engineered peach pudding recipe adapted from a label—simple, homemade, and perfect for dessert.

Ingredients

• Nonstick vegetable oil spray
• 1 ¾ cups plus 2 tablespoons all purpose flour
• 2 ¼ teaspoons baking powder
• ¾ teaspoon coarse kosher salt
• ½ teaspoon baking soda
• ¾ cups (1 ½ sticks) unsalted butter, room temperature
• 1 ¾ cups sugar
• 2 tablespoons vanilla extract
• 2 large eggs
• ¾ cups buttermilk
• 4 cups sliced peaches (fresh or canned)
• Heavy cream (as needed)

Instructions

1. Preheat oven to 350°F.
2. Spray a 13x9x2-inch glass baking dish with vegetable oil spray.
3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
4. In a large bowl, beat butter until smooth, then gradually beat in sugar.
5. Beat in vanilla, then add eggs one at a time, mixing well after each addition.
6. Alternately beat in the flour mixture and buttermilk in three additions, mixing well between additions.
7. Transfer batter to the prepared dish and spread evenly.
8. Arrange peach slices over the batter, overlapping slightly.
9. Cover with a foil sheet (sprayed on one side) and seal the edges.
10. Bake for 45 minutes; remove foil and bake until the top is golden and a toothpick comes out clean.
11. Cool for 1 hour before serving with cream.

Nutrition (per serving, estimated)

• Calories: ~486
• Protein: 6g
• Fat: 19g
• Carbs: 70g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.