Recipe courtesy of Joanne Hayes

Cherry Pudding

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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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


  1. 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.