Moms Cherry Pudding Recipes

Steps:

• 1. Mix together 1 cup sugar, flour, baking soda, cherries, and egg. place in 9x13 pan and bake for 30 minutes.
• 2. While pudding is baking mix fruit juice (fill with water to make a cup of juice),1/2 cup of sugar, and 1 tlbs, cook together then pour over pudding when done.

Steps:

• Put 1/4 cup milk in a small dish and sprinkle the gelatin on top. Let stand until the gelatin softens and looks wrinkly on top of the milk, 5 to 10 minutes. Meanwhile, combine the remaining 1/4 cup milk, the heavy cream, 3 tablespoons sugar and the salt in a medium saucepan. Stir the cocoa powder with the hot water in a small bowl until smooth, then add to the saucepan with the heavy cream mixture.
• Set the saucepan over medium heat and cook, whisking, until the sugar is dissolved, 3 to 4 minutes. Microwave the gelatin mixture until warm, about 20 seconds, then stir to fully dissolve the gelatin. Pour the gelatin mixture into the saucepan and cook, whisking, until the mixture is smooth and steaming but not boiling.
• Remove the pan from the heat and add the chopped chocolate. Let stand a few minutes, then whisk until very smooth and the chocolate is fully melted. Strain through a fine-mesh sieve into a large measuring cup or bowl.
• Evenly divide the mixture among 4 cups or ramekins. Let cool until no longer steaming, then cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
• Toss the cherries in a medium bowl with the remaining 1 tablespoon sugar, the vanilla bean paste and the bourbon. Let stand until juicy, tossing occasionally, 10 to 15 minutes. Spoon over the pudding.

Steps:

• 1. Heat cherries in wine/juice until medium warm and soak for 20 minutes. Heat milk & butter in sauce pan.
• 2. In large bowl, combine the next 6 ingredients and the cherries (don't drain). Add milk mixture and stir gently. Spoon into a greased one-quart baking dish. Place dish in pan of hot water.
• 3. Bake at 350 degrees F for 45-55 minutes, or until knife inserted one inch from edge comes out clean.
• 4. Serve warm Top with whipped cream & a sprinkle of almonds, if desired.

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:

• 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.

Steps:

• Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30-40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce.
• Dried Cherry Sauce
• Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).

Steps:

• Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
• Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

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.