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Cherry Pudding

  • 2 tablespoons sugar
  • Lump butter size walnut
  • Rub above together, add 1 egg and beat
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • Add enough milk to make stiff batter.
Fill cups, or one large mold, with fresh or canned cherries, covering with batter. Cover and steam. If cups, 1/2 hour. If one mold, 2 hours. Serve with sauce.

Submitted by Cassyjean - Torrington, CT Sep 23, 2009 15 min 30 min 45 min


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