Self-Saucing Cherry Pudding |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From my grandmother's recipe file. Ingredients:
1 (19 ounce) can cherries, drained (reserve liquid) |
3/4 cup white sugar |
2 tablespoons butter |
1/2 cup milk |
1 cup flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup white sugar |
2 1/2 tablespoons flour |
water |
red food coloring (optional) |
Directions:
1. Spread the drained cherries evenly in the bottom of a deep 9 x 9 greased baking dish.
2. To prepare batter, cream together the 3/4 cup sugar and butter until well blended, then stir in milk.
3. Sift 1 cup flour, baking powder, and salt over creamed ingredients. Combine thoroughly until batter is smooth.
4. Turn batter over cherries and smooth evenly with back of spoon.
5. To make topping, mix together 1/4 cup sugar and 2 1/2 tbsp flour. Sprinkle it evenly over top of batter.
6. Pour reserved cherry liquid in a 2 cup measure and add enough water to make 1 1/2 cups of liquid.
7. Heat this liquid in a saucepan until boiling, then remove from heat and stir in red food colouring.
8. Slowly, with a back and forth motion, pour liquid all over top of batter.
9. Bake at 350 for 45 minutes.
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