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Easy Cherry Pudding

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  • 1/2 c Margarine
  • 1 c Flour
  • 1 c Sugar
  • 2 ts Baking powder
  • 3/4 c Milk or water
  • 1 cn (1-lb) pitted cherries with syrup
  • 1/2 c Sugar


From: (Micaela Pantke)
Date: Thu, 26 Aug 93 11:16:15 +0200 (collection)
From: (Mirjam Dorn) Melt the margarine and place in a baking pan. Mix the flour, sugar (1 cup only) baking powder and milk/water together. Pour on top of the melted margarine. DO NOT MIX! Pour the cherries with the syrup over the flour/milk mixture. DO NOT MIX! Sprinkle the 1/2 cup suger over the entire mess, and bake in a 350 degree oven for one hour. This can be served either hot or cold. If served hot, ice-cream would definately not detract from this dish.
Basically any kind of canned fruit can be used. I've made plum pudding (a la Little Jack Horner), pineapple pudding, whatever come to mind and off the shelf. Just remember that if the fruit has pits, to remove them.
I tried this once with fresh fruit, and it just didn't work. This is one of those dishes meant for canned fruit.
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