Cherry Upside-Down Pudding
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A delightful self-saucing vintage dessert featuring a tender vanilla cake baked over a sweet cherry base. Perfect for a cozy family treat served warm.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 8 servings |
🔪 Key Equipment
- 8x8 inch baking pan
- Mixing bowls
- Sifter
- Electric mixer or wooden spoon
- Small bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/3 C | Flour | Sifted |
| 1/2 tsp | Baking Powder | Sifted with flour |
| 1/4 tsp | Salt | Sifted with flour |
| 1/2 C | Oleo | Or shortening, softened |
| 1 C | Sugar | Granulated |
| 1 | Egg | Large |
| 1 tsp | Vanilla | Extract |
| 1 C | Milk | Room temperature |
For the Sauce and Cherries
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 C | Sugar | For the sauce |
| 1/2 C | Boiling Water | Hot |
| 1 Can | Cherries | Drained, approx. 15 oz |
Instructions
Step 1: Prepare the Batter
- Preheat oven to 350°F. Sift flour, measure and re-sift with baking powder and salt.
- Cream the oleo/shortening, add 1 cup of sugar and cream until light and fluffy.
- Beat in the egg and vanilla.
- Add dry ingredients alternately with milk, beginning and ending with dry ingredients, mixing until just combined.
Step 2: Assemble and Bake
- Pour the batter into a buttered 8x8 inch baking pan. Scatter cherries evenly over the batter.
- Prepare the sauce by dissolving 1/2 cup of sugar in 1/2 cup of boiling water. Pour this hot sauce over the batter and cherries. Do not mix.
- Bake for 35 to 45 minutes, or until the cake portion is golden brown and a toothpick inserted comes out clean with a bubbly sauce underneath. Let cool slightly before serving.
💡 Make-Ahead & Storage: Best served warm shortly after baking, but leftovers can be covered and refrigerated for up to 2 days.
Original Recipe Scan
