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Peach Pudding

Submitted by: maybeth on March 22, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Peach Pudding

If you use milk-free margarine, and Lactaid milk, then it’s a lactose-free treat! This is so quick and easy to make … and is sooo good. For one of my annual tea parties, that I had from 1993 through 2002, I made this the year that my theme was ‘fruit’, doubling all the ingredients and baking it in a 13 x 9-inch pan … everyone loved it. The recipe comes from a fundraising cookbook that I have titled KITCHEN KEEPSAKES … given to me by my dear friend, Nancy, who just passed away two months ago, and her friend, Bernice.

Difficulty: Easy

Servings: Varies by size of serving


29 ounce can of sliced peaches
6 tablespoons stick butter or margarine
1 cup flour
1 cup sugar (I only use 3/4 cup)
1 cup milk
1 teaspoon baking powder
1/4 teaspoon salt


Melt butter or margarine in 9″ square pan. (I put the margarine in the pan, place into the oven, and then turn on to 350 degrees and it melts while I do the batter and open the can of peaches.) Over this, pour diced fruit and juice. (Once in the pan, I just take a knife and cut each slice in half)] Make batter of remaining ingredients. Batter will be thin. Pour over fruit and butter mixture. If desired, sprinkle with cinnamon. Bake 1 hour at 350 degrees. Can be served warm or cold.

Categories: Cobblers, Desserts, Lactose-Free, Puddings & Custards

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