Close kin to cobbler, and also to cake, this cherry pudding takes very little effort, and it transforms pantry staples into a warm, fragrant fruit dessert.
1 cup sugar
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 can (15-ounce) cherries packed in water
1/3 cup packed brown sugar
1 tablespoon melted butter
1/2 cup chopped nuts
2 teaspoons cornstarch
1/2 cup water
1 1/2 cups frozen sweet cherries or canned cherries, drained
1/4 teaspoon almond extract
pinch of ground cinnamon
Preheat the oven to 325 degrees.
Whisk the sugar, flour, baking soda, and salt together in a large mixing bowl. Mix in the egg and the cherries, including their juice, and pour the batter into a buttered baking pan about 8 x 8 inches. Top with the brown sugar, butter, and nuts, and bake for about an hour, or until crisp on top. Serve warm or cold.
In a small bowl, blend the cornstarch with 2 tablespoons of the water, then with the rest of the water. Place the cherries in a small saucepan, add the cornstarch and water mixture, and mix gently. Bring to a boil, stirring occasionally, and simmer just until the sauce thickens. Remove from the heat, add the almond extract and the cinnamon, and serve with cherry pudding.
Ice cream or whipped cream also make nice pudding accompaniments.