Tennessee Peach Pudding

Preheat oven to 350°F (175°C). Grease a 9-inch baking dish or individual ramekins.
In a mixing bowl, combine flour, baking powder, salt, and sugar.
Stir in milk, melted butter, and vanilla extract until a smooth, thick batter forms.
Gently fold in the sliced peaches. Pour the mixture into the prepared baking dish.
In a separate bowl, mix brown sugar and cornstarch together, then sprinkle evenly over the batter.
Carefully pour the boiling water over the top — do not stir.
Bake for 40–45 minutes, or until the top is golden brown and bubbling with caramel sauce around the edges.
Allow to cool slightly before serving warm.

Berry twist: Replace half the peaches with raspberries or blueberries for a colorful, tangy version.
Nutty topping: Add a handful of chopped pecans or walnuts on top before baking for extra crunch.
Spiced flavor: Mix a pinch of cinnamon or nutmeg into the batter for a warm, aromatic touch.
Citrus boost: Add a teaspoon of lemon zest to enhance the fruit’s brightness.

Fresh peaches work beautifully, but well-drained canned peaches make a convenient year-round option.
Don’t stir after adding the boiling water — that’s what creates the caramel sauce beneath the pudding.
Serve warm to enjoy the contrast between the gooey sauce and the fluffy cake topping.
If you make it ahead, reheat gently in the oven and serve with ice cream to bring back that freshly baked texture.