ksul-uasc-mscc206_111

Cherry Pudding

2 T. butter
1 1/4 c. sugar
1 c. sifted flour
1 t. B.P.
1/8 t. salt
3/4 c. milk
1 1/2 c. cherries (cooked or canned)
1/4 c. cherry juice

Cream butter and 1 c. sugar. Sift flour, B.P. and salt. Add after, with milk. Pour in greased baking dish. Combine cherries and remaining sugar - 1/4 c. - and juice and heat. Pour over batter.

350° 35-40 min

Serve warm.