ccuddtop

I found this recipe in a 1945 Calumet booklet – Favorite Recipes for Country Kitchens.  This makes a quick and easy dessert for lunch or supper.  As it bakes, the sauce becomes thick and cooks into the cake.  Cuts and serves nicely.

COUNTRY CHERRY PUDDING & SAUCE

  • ½ cup plus 2 Tblsp. all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 1/4 cup milk
  • 2 Tblsp. Canola oil
  • ¾ cup frozen tart cherries, thawed and drained

Sauce:

  • ½ cup water
  • ½ cup cherry brandy or cherry juice
  • ¼ cup granulated sugar
  • 1 Tblsp. butter

Preheat oven to 375 degrees F
Grease a 9-inch baking pan

In a medium bowl mix together the flour, baking powder salt and ¼ cup granulated sugar.  Add milk and canola oil to make a stiff dough.

ccpudd1

Spread the dough in the bottom of the baking pan.  Dampening your fingertips with water will help spread the dough evenly.

Arrange the thawed/drained cherries on top of the dough.

ccpudd4

In a small saucepan, combine the water, cherry brandy or juice, ¼ cup sugar and butter.  Bring to a boil over medium heat.  Pour boiling mixture over cherries.

ccpudd2

Place in oven and bake for approximately 45 minutes @ 375 degrees F.  Cool on a wire rack.

ccpudd3
Serve warm.

4 servings. 

ccpudd-bott