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Baked Peach Buttermilk Pudding

Recipes for Home and Restaurant

by Nadine Lloyd

Baked Peach Buttermilk Pudding Recipe by Nadine Lloyd


(Serves 4-6)


  • Juice from 1x 425g (15oz.) tin (can) peaches

  • ½ cup sugar


  • 60g (2.1oz) butter – room temperature

  • ½ cup sugar

  • 1 egg

  • 1½ cups self-rising flour

  • 125ml (4.2fl.oz) buttermilk

  • ½ teaspoon vanilla extract

  • 1x 425g (15oz.) tin (can) peaches


Preheat the oven to 150° C (302°F)

Lightly grease a deep oven-proof dish.


Drain the peaches and put the liquid into a measuring jug.

Add enough water to make up to 400ml (0.81pt - 13.5fl.oz) of liquid.

Add the liquid and the sugar to a small saucepan, and bring to the boil.

Boil for 5 minutes, then set aside to cool.


In a medium-sized bowl, whisk the butter and sugar together until light and creamy.

Add the egg and whisk until just combined.

Add small amounts of flour and buttermilk to the butter/egg mixture.

Continue whisking until smooth and well combined.

Add the vanilla extract.

Whisk through.

Spoon the batter into the prepared dish.

Arrange the peaches on top and pour the warm peach juice over the top.

Bake for 40-45 minutes, or until brown on top.

Serve warm with custard or vanilla ice cream.

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