Cherry Pudding
This recipe for Cherry Pudding is an old one from one of my favorite recipe boxes, Vintage Recipe Box 1.
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Cherry Pudding Recipe Card Details
This recipe card for Cherry Pudding is handwritten on a standard-sized lined index card.
Cherry Pudding Recipe Card Front
Front of the recipe card for Cherry Pudding.
I have no idea what the 1 pint of liquid is or how it should actually be used? I am wondering if the author used canned cherries and is referring to the liquid from the canned cherries. If this makes sense to you, please comment below so I can update the recipe.
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Cherry Pudding Recipe
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Cherry Pudding (VRP 001)
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup sugar
- 2 tablespoons shortening
- 2/3 cup milk
- 2 cups cherries
Topping
- 1 cup sugar
Instructions
- Sift flour and baking powder
- Cream sugar and shortening
- Mix two mixtures together
- Add milk and stir well
- Add cherries to baking pan and cover with mixture
- Sprinkle with 1 cup sugar
- Pour over 1 pint liquid
- Bake for 45 minutes
Anne Masters
Tuesday 22nd of June 2021
The recipe that was given to me from 1902 was boiling water for the liquid that is poured over the top.
Lynn
Tuesday 15th of December 2020
Lynn, This was a regular dessert while I was growing up. My family froze fresh, tart cherries to use all winter. The liquid from the defrosted cherries was used in this.
Cynthia Walker
Sunday 23rd of August 2020
My grandmother’s recipe called for pouring 1 cup of boiling water over all.
Kim
Saturday 22nd of February 2020
So the original recipe doesn't say anything about combing the liquid with anything else. Being from a simpler, more frugal time in history(cooking-wise), I'm willing to bet the cook used whatever liquid she had....Juice from the cherries, with water added to make 1 pint (2 cups) would be my bet however, plain water or even milk will work.
Sue
Monday 13th of January 2020
My mom made this cake. Sometimes she made a sauce from the liquid from canned cherries. She put the reserved cherry liquid in a saucepan and added cornstarch to thicken the liquid. Brought to a boil for a few minutes. Sorry about being vague, but it’s been 40 years. Sometimes she served it with the sauce, sometimes just whipped cream. I always wanted this dessert for my birthday.