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Cherry Cottage Pudding Recipe
|Water pack tart red cherries,||16 Ounce, drained|
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2642 Calories from Fat 882
% Daily Value*
Total Fat 100 g154.2%
Saturated Fat 58.4 g291.8%
Trans Fat 0 g
Cholesterol 457.7 mg
Sodium 2967.3 mg123.6%
Total Carbohydrates 396 g132%
Dietary Fiber 10.5 g42.1%
Sugars 196 g
Protein 43 g85.9%
Vitamin A 98.1% Vitamin C 22.2%
Calcium 120.7% Iron 78.2%
*Based on a 2000 Calorie diet
Mix flour, baking powder, baking soda, and salt.3.
Cream the butter with extract in a bowl.
Add sugar and beat until thoroughly blended.
Add egg and continue beating until light and fluffy.
Beating only until blended after each addition, alternately add dry ingredients in thirds and sour cream and milk in halves.
Fold in half of the cherries.
Turn batter into a buttered 9x9x2-inch baking pan, spreading evenly to edges.
Arrange remaining cherries, cut side down, on batter; press gently.
Bake at 375Â°F about 35 minutes, or until a cake tester inserted in center of cake comes out clean.
Set on a wire rack to cool slightly.
Meanwhile, whip % cup dairy sour cream in a chilled bowl, using chilled beaters, until cream piles softly.
If desired, blend in confectioners' sugar to taste.
Cut warm cottage pudding into serving-sized pieces and place on dessert plates.
Put a dollop of whipped sour cream on top of each serving.
Top generously with quartered maraschino cherries.