Cherry Pudding 2 cups stewed dark red cherries 1/3 cup butter 1 cup flour 1/4 teaspoon soda 1 teaspoon tarter (or 2 teaspoons baking powder) pinch of salt 1/4 cup nutmeg 1cup milk Drain cherries, reserving the juice for the sauce. melt the butter in a 2 quart baking dish. sift together the dry ingredients. slowly add the milk. pour the mixture into the baking dish over the melted butter. spoon the cherries into the center. bake in a moderate (375) oven 40-50 minutes, or until a cake tester comes out clean. Let the pudding sit for 10 minutes to be sure it has set before serving the cherry pudding sauce. Cherry pudding sauce Cherry juice 1 cup water 2 tablespoons cornstarch 1/2 cup cold water 3 tablespoons sugar 1 tablespoon butter whipped cream Heat the cherry juice with the cup of water to boiling. add the cornstarch mixed with the half cup water, then the sugar and the butter. Cook and stir until the sauce thickens. serve with a dip of whipped cream over the top if desired
Posted on: Mon, 29 Sep 2014 02:39:51 +0000
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