Cherry Pudding

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.

Cherry Pudding
1 cup sugar
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1  egg
1 can (15-ounce) cherries packed in water
1/3 cup packed brown sugar
1 tablespoon melted butter
1/2 cup chopped nuts
Cherry Sauce
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.

Cherry Sauce
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.

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 1 hr

Servings: 6

Recipe By: Susan Lowell

From:  Clouds for Dessert
Used with permission of Rio Nuevo

Chef Suggestions
Ice cream or whipped cream also make nice pudding accompaniments.