CLASSIC
CHERRY PUDDING
Make a crust or paste of two
cups of flour, two teaspoons of baking powder, a teaspoon of salt; wet
up with milk or water; roll out a quarter of an inch thick, butter a large
common bowl and line it with this paste, leaving it large enough to lap
over the top; fill it with stoned cherries and half a cup of sugar. Gather
the paste closely over the top, sprinkle a little with dry flour and cover
the whole with a linen cloth, fastening it with a string. Put it into a
pot of boiling water and cook for an hour and a half. Serve with sweet
sauce.
CHERRY
PUDDING (BOILED OR STEAMED)
Two eggs well beaten, one cup
of sweet milk, sifted flour enough to make a stiff batter, two large teaspoons
of baking powder, a pinch of salt and as many cherries as can be stirred
in. Boil one hour or steam and serve with liquid sauce.
NOTE: Cranberries,
currants, peaches, cherries, or any tart fruit is nice used with this recipe.
Serve with sweet sauce. |
