Steamed Cherry Pudding

Ingredients

• 1 cup of fine, dry crumbs
• 1 cup of rolled oats
• 2 teaspoons of baking powder
• 1 teaspoon of cornstarch
• 1 egg
• 1 cup of sirup from DEL MONTE Canned Cherries
• grated rind from 1/2 a lemon
• 1 tablespoon of cooking oil or melted fat

Method

1. 1

   Mix crumbs, oats, baking powder, and cornstarch.

2. 2

   Beat egg, add sirup, lemon rind, and mix with dry ingredients.

3. 3

   Add cherries and oil, pack in greased mold, and steam for 2 hours.

4. 4

   Serve with Cherry Pudding-sauce.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 110. The excerpt below is the record exactly as published.

grated rind from V2 lemon, and juice from 1 lemon. Set aside until slightly thickened, fold in 2 stiffly beaten egg whites, add 1 cup of the cherries, pitted, and pour into a wet mold, sprinkle with coconut and serve with a soft custard made from the 2 egg yolks, 2 tablespoons of com simp, and 1 cup of milk. CHERRY AND PECAN SALAD— Remove the pits from 1^ cups of DEL MONTE Canned Cherries and refill the centers with pecan or other nut meats. (This will take % cup.) Mix with mayonnaise and serve on lettuce. STEAMED CHERRY PUDDING— Mix 1 cup of fine, dry crumbs with 1 cup of rolled oats, add 2 teaspoons of baking powder and 1 teaspoon of cornstarch, and mix thoroughly. Beat 1 egg, add 1 cup of sirup from DEL MONTE Canned Cherries, and the grated rind and juice from V2 a lemon and mix with the dry ingredients. Add 1 cup of the cherries, pitted, and 1 tablespoon of cooking oil or melted fat

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