Cherry Pudding

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings

CATEGORIES
Ingredients
  • 2 cups unsifted all-purpose flour
  • 3/4 cup packed light brown sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons vegetable shortening or butter, melted
  • 1 large egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 cups seeded fresh or very well drained frozen or canned cherries
  • Warm milk, optional
Directions

Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.

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    Recipe courtesy of Claire Robinson