Recipe: Cherry Pudding, Cherry Pudding Cobbler, Easy Cherry Pudding

Cherry Pudding

1 1/4 cups flour
1/2 cup sugar
1 tsp. baking powder
1 tbsp. margarine
1/2 cup milk
2 cups canned sour pitted cherries, drained; reserve juice
1 1/2 cups sugar
2 cups cherry juice (add water to make 2 cups)
2 tbsp. melted margarine

Preheat oven to 425F. Grease a 9 inch pan or 1 1/2 quart dish.

Sift together flour, sugar, and baking powder. Cut in margarine until crumbly. Add milk and stir until flour is taken up. Spread cake mixture in bottom of prepared pan. Top with cherries.

Mix together the sugar, cherry juice-water mixture, and melted margarine. Pour over cherries in pan.

Bake at 425 degrees until the batter is lightly brown.

Cherry Pudding Cobbler

1 can sour cherries, drained; reserve juice
Put cherries in bottom of greased 8 x 10 inch pan.

Cream together:
3 tbsp. shortening
3/4 cup sugar

Sift together:
1 cup flour
2 tsp. baking powder
1/8-1/4 tsp. salt

Mix:
1/2 cup milk
alternately with flour mixture.
Add to creamed sugar mixture.
Spread batter over cherries (batter will be thick).

Mix together and spread over batter:
2 tbsp. flour
3/4 cup sugar (or less)
1/8 tsp. salt

Heat reserved juice (add water if necessary to make 1 cup)
Add:
1/4 teaspoon almond extract.

Pour over top of batter and sugar mixture.

Bake uncovered 30 minutes at 350 degrees. Serve slightly warm with whipped cream.

Easy Cherry Pudding

1/2 cup butter or margarine
1 1/2 cups sugar
1 cup all purpose flour
2 tsp. baking powder
3/4 cup milk
16 oz. can red sour pitted cherries, undrained

Melt butter in a 9 inch square pan.

Combine 1 cup sugar, flour, baking powder and milk; mix until well blended.

Pour over melted butter in pan; do not stir.

Pour undrained cherries over batter; do not stir.

Sprinkle remaining 1/2 cup sugar over cherries; do not stir.

Bake in preheated 325 degree oven 1 hour.

Hi Jean,

Here are three versions for you. If you try them please let us know how they turn out!

Happy Baking,

Betsy
Betsy