Cherry Pudding Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Flour | 2 1⁄4 Cup (36 tbs) | |
| Baking powder | 2 Teaspoon | |
| Pie cherries | 2 Can (20 oz) (canned) | |
| Butter | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Sugar | 1 1⁄4 Cup (20 tbs) | |
| Sugar | 1 1⁄4 Cup (20 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3786 Calories from Fat 313
% Daily Value*
Total Fat 36 g54.7%
Saturated Fat 20.3 g101.4%
Trans Fat 0 g
Cholesterol 87.1 mg29%
Sodium 891.3 mg37.1%
Total Carbohydrates 847 g282.3%
Dietary Fiber 19.8 g79.2%
Sugars 584.9 g
Protein 43 g85.4%
Vitamin A 26.9% Vitamin C 66.2%
Calcium 112% Iron 91.6%
*Based on a 2000 Calorie diet
Directions
It will be a stiff batter.
Pour into a 8 x 12-inch greased baking dish.
Drain cherries, saving juice.
Pour over batter.
Bake in 350° oven 20 to 25 minutes.
Check with toothpick.
Add enough water to cherry juice to make 2 cups.
Put in the sugar, butter and cornstarch.
Cook in microwave, stirring every minute or so, until thick.
If need be, can add more cornstarch.
Cool and serve over pudding plus Cool Whip.
Chef
