Self-Saucing Cherry Pudding – a delicious recipe with cherries, white sugar, butter, milk, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spread the drained cherries evenly in the bottom of a deep 9 x 9 greased baking dish.
2
To prepare batter, cream together the 3/4 cup sugar and butter until well blended, then stir in milk.
3
Sift 1 cup flour, baking powder, and salt over creamed ingredients. Combine thoroughly until batter is smooth.
4
Turn batter over cherries and smooth evenly with back of spoon.
5
To make topping, mix together 1/4 cup sugar and 2 1/2 tbsp flour. Sprinkle it evenly over top of batter.
6
Pour reserved cherry liquid in a 2 cup measure and add enough water to make 1 1/2 cups of liquid.
7
Heat this liquid in a saucepan until boiling, then remove from heat and stir in red food colouring.
8
Slowly, with a back and forth motion, pour liquid all over top of batter.
9
Bake at 350 for 45 minutes.
408
kcal
Calories
7
g
Fat
83
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 (19 ounce) can cherries, drained (reserve liquid), 3/4 cup white sugar, 2 tablespoons butter, 1/2 cup milk, and more.
Yes, Self-Saucing 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.
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