Next, gently fold the sliced peaches into the batter, being careful not to crush them. Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly. This is where the magic happens in the oven. Bake it for 30 to 35 minutes or until the top is a beautiful golden brown, and the pudding has set. I love peeking into the oven as it bakes; it’s a sight that makes my heart warm. The melding aromas of peaches and sugar creates an irresistible temptation in my kitchen!
Once it’s out of the oven, let it cool slightly so the pudding can set even more and make serving a breeze. You’ll want to dig in while it’s still warm, perhaps paired with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm pudding with cold creaminess is just heavenly!
Pro Tips for Best Results
When I first made this recipe, I didn’t allow my peaches to sit with the sugar long enough, and the flavor just didn’t pop. Now, I always let the peaches macerate for at least 30 minutes, which enhances their sweetness and gets those juices flowing. It also makes for a more flavorful pudding!
Another tip is to taste your peaches before baking. Depending on their ripeness, you might want to adjust the sugar slightly—especially if you prefer a more tart flavor in your dessert. And remember, fresh peaches are best, but if they’re out of season, good-quality frozen peaches work as well. Just make sure they’re thawed and drained well to avoid excess moisture.
Lastly, I found that a splash of lemon juice adds a nice brightness that balances the sweetness of the dish. Just a teaspoon mixed in with the peaches can elevate the overall flavor profile!
Common Mistakes to Avoid
One common mistake I’ve made in the past is not peeling the peaches well enough. The skin can be tough and unpleasant in the final dish, so I always take the time to peel them thoroughly and slice them neatly. Trust me, it’s worth it for that smooth texture in the pudding! (See the next page below to continue…)