Custard and Pudding, Misc Desserts

BAKED CHERRY PUDDING

  • 1 2/3 c Sugar, divided
  • 1 c Flour
  • 2 t Baking powder
  • 1/8 t Salt
  • 2/3 c Milk
  • 1 can (14.5 oz) Pitted tart cherries, undrained
  • 1 T Butter

    • In a small bowl, combine 2/3 c sugar, flour, baking powder and salt. Stir in milk. Spread into a greased 11 x 7 x 2" baking dish, set aside.

    In a small saucepan, combine the cherries, butter and remaining sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Spoon over crust.

    Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

    Yield 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!