 | | Pennsylvania Dutch Cherry Pudding |
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| Instructions |
| Drain 1 can sour, pitted cherries. 1 c. sugar 1 tbsp. butter Stir well. Add 2 cups flour and 2 teaspoons baking powder, sifted together. Put aside 2 tablespoons for crumb topping. Add 3/4 cup milk and little salt. Stir by hand. Batter will be a little stiff. Layer batter and cherries in greased, floured 11 1/2 x 8 inch oblong or square pan. Bake at 350 degrees for approximately 40 minutes -- until lightly browned. Check with toothpick. Serve warm in a bowl, with sugar and milk (as shortcake). |
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