Prep 20 mins
Cook 45 mins
From my grandmother's recipe file.
- 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
- red food coloring (optional)
- Spread the drained cherries evenly in the bottom of a deep 9 x 9 greased baking dish.
- To prepare batter, cream together the 3/4 cup sugar and butter until well blended, then stir in milk.
- Sift 1 cup flour, baking powder, and salt over creamed ingredients. Combine thoroughly until batter is smooth.
- Turn batter over cherries and smooth evenly with back of spoon.
- To make topping, mix together 1/4 cup sugar and 2 1/2 tbsp flour. Sprinkle it evenly over top of batter.
- Pour reserved cherry liquid in a 2 cup measure and add enough water to make 1 1/2 cups of liquid.
- Heat this liquid in a saucepan until boiling, then remove from heat and stir in red food colouring.
- Slowly, with a back and forth motion, pour liquid all over top of batter.
- Bake at 350 for 45 minutes.
This recipe looked beautiful when it was finished. Posting photo. However, I'm not quite sure why it is called pudding. Followed instructions, but it was very dry and not much taste of cherry. If made again, I will have to make some changes. I'm sorry, Atomic Girl, but please keep posting. This is only IMO. Made for My-3-Chefs 2008.