Fireside Steamed Cherry Pudding Recipes

Steps:

• In a small bowl, combine 2/3 cup sugar, flour, baking powder and salt. Stir in milk. Spread into a greased 11x7-in. baking dish; set aside., In a small saucepan, combine the cherries, butter and remaining sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Spoon over crust. Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

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:

• throughly grease tube mold.
• stir together breadcrumbs, 3/4 cup sugar, flour, baking powder, and salt in a large bowl.
• stir in egg yolks one at a time,
• carefully fold in 1 1/2 cups Cherry pie filling, butter, almond extract, and food color.
• Beat egg whites in another bowluntil foamy gradually add 1/4 cup sugar.
• keep beating until stiff peaks form.
• fold about 1/3 of whites into Cherry mixture.
• blend and then fold in remaining egg.
• fold in chocolate chips.
• pour batter into tube moldif top is open close with foil.
• cover mold with wax paperand tie with string.
• place a rack in a large kettlepour water to top of rack.
• heat water to boilingplace mold on rack.
• simmer about 1 1/2 hours.
• remove from heat and cool for 5 minutes.
• remove cover unmold into serving plate serve with cherry whipped cream.
• For cherry whipped cream.
• beat cream with powdered sugar in a large bowl until stiff.
• fold in remaining pie fillingand 1/2 teaspoon almond extract.

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.