Baked Cherry Pudding Recipes

Steps:

• Preheat oven to 350 degrees.
• Combine 2/3 cup sugar, flour, baking powder and salt in a small bowl.
• Mix milk and almond extract together and lightly stir into the flour mixture.
• Pour batter into a greased 11 x 7 " pan and set aside.
• In a small pot, add the cherries, butter and 1 cup sugar and bring to a boil.
• Cook, constantly stirring for 2 minutes until the sugar disolves.
• Add the toasted almonds, stir well and spoon the mixture over the batter.
• Bake at 350 degrees for 30 minutes or until golden brown.

Steps:

• 1. PART 1: In bowl, mix together throughly, flour, sugar, baking powder, salt, melted butter and milk. Place in a well-greased, deep bread pan. 4x8. Set aside. (When I make this I use an oven proof bowl or small baking dish).
• 2. PART 2: Mix together in saucepan, cherries, sugar, juice and 1 tsp butter, heat until sugar is dissolved and mixture is hot. Pour cherry mixture on top of batter. Bake 400 degrees F. 40-50 min. or until toothpick inserted in middle comes out clean. Dough will rise up through cherries.

Steps:

• In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, extract and remaining sugar; spoon over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, with whipped cream or ice cream if desired.

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.

Steps:

• Preheat Oven to 350 degrees.
• Mix all but cherries together.
• Fold in cherries and pour into a 13 x 9 baking dish.
• Bake at 350 for 30 minutes until fork inserted in the center comes out clean.
• Note: You can honestly use whatever berries you have in season at the time. My great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
• In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.
• Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly 18 x 25cm, then set aside.
• In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined. Dollop the sponge mixture over the cherries and spread to a smooth layer, trying not to disturb the cherries underneath too much. Scatter over the flaked almonds, then bake for 45 mins until a skewer inserted into the sponge layer comes out clean. Leave to cool for 5 mins, then dust with icing sugar and serve with cream or, better yet, custard.