A classic self-saucing pudding where a simple cherry sauce is poured over the batter before baking, resulting in a tender cake top and a sweet cherry sauce bottom.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/3 C | Flour |
| 1/2 tsp | Baking Powder |
| 1/4 tsp | Salt |
| 1/2 C | Oleo or Shortening |
| 1 C | Sugar |
| 1 | Egg |
| 1 tsp | Vanilla |
| 1 C | Milk |
| For the Sauce and Cherries: | |
| 1/2 C | Sugar |
| 1/2 C | Boiling Water |
| 1 Can | Cherries |
Instructions
- 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 fluffy.
- Beat in the egg and vanilla.
- Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
- Pour the batter into a buttered pan. Scatter cherries 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.
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