Cherry Pudding

Ingredients

• 2 eggs
• 1 cup milk
• A teaspoon salt
• 1 tablespoon melted butter
• 1A cups flour
• 1 teaspoon Royal Baking Powder
• Over top put 2 pounds cherries

Method

1. 1

   Mix in order given, turn into shallow greased pan.

2. 2

   Press cherries into the batter, sprinkle with sugar.

3. 3

   Bake 30 minutes in moderate oven, serve hot with cream and sugar.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 45. The excerpt below is the record exactly as published.

Cherry Pudding. — Proceed as for Batter Pudding (boiled) and serve with hard or foaming sauce. Apple Tapioca Pudding. — Pare and core enough apples to fill dish ; put into each ap¬ ple bit of lemon peel. Soak y pint tapioca in 1 quart lukewarm water 1 hour, add a lit¬ tle salt ; flavor with lemon ; pour over apples. Bake until apples are tender. Serve cold with cream and sugar. Boston Baked Plum Pudding. — ly cups beef suet, freed of skin, chopped very fine, ly cups raisins, stoned, ly cups currants, washed and picked, 1 cup brown sugar, 2 cups flour, 1 teaspoon Royal Baking Powder, 4 eggs, 1 cup milk, y cup citron, chopped, pinch salt, 1 tablespoon extract nutmeg, 1 glass brandy. Put all these ingredients in a bowl, eggs as they drop from the shell, flour sifted with powder and brandy; mix into rather short batter; pour into well-buttered clean cake-tin, bake in steady oven 2 hours; serve with vanilla sauce. Bread Pudding. — 1 pint milk, 1 cup fine bread crumbs always stale and dry, 2 eggs, 1 tablespoon melted butter, nutmeg to taste, 1 teaspoon Royal Baking Powder. Soak bread crumbs in milk till soft, beat yolks very light, and add, stirring well together; add butter and seasoning with baking pow¬ der well stirred in, lastly add the beaten whites. Bake at once to a fine brown and eat hot with any desired sweet sauce. This is a delicious form of the much abused bread pudding. Cabinet Pudding. — y pound stale sponge cake, y cup raisins, y can peaches, 4 eggs, 1 y pints milk. Butter plain oval mold ; lay in some stale cake, y of the raisins, stoned, y of peaches ; make two layers of remainder of cake, raisins, and peaches; cover with very thin slice of bread ; then pour over milk beaten with eggs and sugar; set in saucepan with boiling water to reach % up sides of mold, steam it % hour, turn out carefully on dish, and serve with peach sauce. Cottage Pudding. — 1 cup sugar, 1 cup milk, 1 egg, lump butter size of egg, 1 pint flour, salt, 1 heaping teaspoon Royal Baking Powder. Sauce. — 1 cup sugar, 1 egg, 1 tea¬ spoon flour, small piece of butter, mixed. Add boiling water, let come to boil, flavor with extract vanilla. Chocolate Pudding. — 1 quart milk, scalded; iy squares chocolate, grated; wet with cold milk, and stir into scalded milk. When chocolate is dissolved, pour into pud¬ ding-dish; add yolks of 6 eggs, well beaten, and 6 tablespoons sugar. Bake about M hour. Beat whites of eggs to stiff froth ; add 6 tablespoons sugar. Spread the frosting over top; set again in oven until a light brown. Graham Pudding. — y pint molasses, 1 tablespoon sugar, 1 egg, a little salt, 2 cups Graham flour, 1 cup sweet milk, 1 teaspoon Royal Baking Powder, 1 cup seeded raisins or other dry fruit — chopped dates are good. Sift flour, salt and powder together, mix beaten egg and molasses with milk ; then stir the two together, adding fruit last, beating thoroughly. Steam 2,y hours; serve hot with good rich wine sauce. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 24 Cherry Pudding. — 2 eggs, 1 cup milk, A teaspoon salt, 1 tablespoon melted butter, 1A cups flour, 1 teaspoon Royal Baking Pow¬ der, pinch salt. Mix in order given, turn into shallow greased pan. Over top put 2 pounds cherries

Cook this with the app: pantry check, scaling, and the assistant.