Buttermilk Peach Pudding - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
3 1/2 peaches, peeled and coarsely chopped (about 1 A 1/2 lb.)
1 cup buttermilk
1/2 cup butter, softened
1 1/2 cups sugar
3 large eggs
2 ripe peaches, peeled and sliced (about 1 lb.)
vanilla ice cream

Preparation

Preheat oven to 350 degrees.
Sift together the first 7 ingredients; sift again.
Process chopped peaches in a food processor or blender until smooth (Yield should be 2 cups puree).
Stir in buttermilk.
Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy.
Add eggs, 1 at a time, beating until blended after each addition.
Add peach mixture and beat until well blended.
Layer sliced peaches in a greased 13x9 inch pan.
Fold flour mixture into butter mixture.
Pour batter over sliced peaches in pan.
Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch.
Bake for 50 minutes or until set (pudding will still be moist).
Serve warm or cold with ice cream.