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Name: Cherry Puding
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 4 tablespoon Unsalted butter (3 tbs of Shortning can be substituted); 1 cup Sugar; 1 cup Whole milk; 2 teaspoon Baking powder; 1/2 teaspoon Salt; 2 cup Cake Flour (sifted all purpase flour can be sustituted); 1 cup Water; 1 cup Sugar; 2 cup Tart Cherries pitted and drained (I use 2 cans)

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INGREDIENTS

4 tablespoon Unsalted butter ; (3 tbs of Shortning can be substituted)
1 cup Sugar
1 cup Whole milk
2 teaspoon Baking powder
1/2 teaspoon Salt
2 cup Cake Flour ; (sifted all purpase flour can be sustituted)
1 cup Water
1 cup Sugar
2 cup Tart Cherries ; pitted and drained (I use 2 cans)

Servings

INSTRUCTIONS

Preheat the oven to 375 Deg

1 - Melt the butter

2 - Add 1 cup sugar, milk, baking powder, salt and mix well

3 - Mix in cake flour and beat until smooth. Adjust the flower and milk to get a thick pancake batter consistency.

4 - Grease a large glass baking dish and pour in the batter.

5 - Dissolve 1 cup sugar in 1 cup boiling water then mix in the cherries and pour over the cake batter

Bake for 30 minutes or until done. You want it very moist and brown on top.

NOTES

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Nutrition

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Serving Size: 1 Serving (290g)
Recipe Makes: 8 Servings

Calories: 1035
Calories from Fat: 317 (31%)

Amt Per Serving		% DV

	Total Fat 35.2g	47 %
	Saturated Fat 22.1g	110 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 1.5g
Cholesterol 92.4mg		28 %
Sodium 101mg		3 %
Potassium 132.1mg		3 %
Total Carbohydrate 182.3g		54 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 181g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1035

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