Cherry Pudding Recipe

Name: Cherry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Grease an 8-inch square-baking pan.
3
Combine flour, brown sugar, baking powder, and salt in a medium bowl.
4
Add milk, shortening, egg, and vanilla; stir just until combined.
5
Fold in cherries and pour into greased pan.
6
Bake 25 to 30 minutes or until center springs back when lightly pressed.
7
Cool 15 minutes.
8
Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups unsifted all-purpose flour, 3/4 cup packed light brown sugar, 3 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Cherry Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Pudding

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