Recipe courtesy of Joanne Hayes
Cherry Pudding
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 399
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 75
- Dietary Fiber
- 2
- Sugar
- 41
- Protein
- 7
- Cholesterol
- 33
- Sodium
- 310
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.