Cherry Pudding


Egg- and Milk-Free

This is an old recipe my mom made when we were little and it was decided by some doctor that my brother was allergic to milk and eggs. It makes a spongy cake with cherries embedded, and a little bit of "sauce".

#1-Son was thinking "cobbler" when I made it, and declared a dislike when he ate it. More for me!

Cherry Pudding
approx. 8 servings
Make: 15 minutes, Bake: 35 minutes

1 tbsp. melted butter / margarine
1 c. flour
1 tsp. baking powder
1/2 c. sugar
1/2 c. cold water
1 can pie cherries (not cherry pie filling) drained, reserving liquid
Add water to cherry liquid to make 1 c. total
2/3 c. sugar
2 tsp. butter / margarine

Preheat oven to 350° F. Put melted butter in an 8" x 8" square pan.

Mix flour, baking powder, sugar and cold water and pour into the baking pan, spreading gently to cover.

Boil cherries, cherry liquid plus water, sugar, and butter. Pour over batter, attempting to distribute cherries fairly evenly. DO NOT MIX WITH BATTER.

Bake 35 minutes.

The Camera Notes:

This is an old recipe from before the days of spray oil. Would it work instead of melted butter? I dunno.

Tags: recipe , cherry

Posted: Fri - January 5, 2007 at 07:43 AM   Home         | | View Technorati reactions

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