BAKED CHERRY PUDDING
Our mother's recipes pleased all six of her children. One of my brothers was especially fond of her cherry pudding. Every time he came home, Mom would bake this cake-like treat. Now, I surprise him with it whenever he visits me.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine 2/3 cup sugar, flour, baking powder and salt. Stir in milk. Spread into a greased 11x7-in. baking dish; set aside., In a small saucepan, combine the cherries, butter and remaining sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Spoon over crust. Bake at 350° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 376 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 221mg sodium, Carbohydrate 86g carbohydrate (68g sugars, Fiber 1g fiber), Protein 4g protein.
MINTED CHERRY SUMMER PUDDING
Provided by Claire Robinson
Categories dessert
Time 9h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line a 6-cup glass bowl or a deep serving dish with a large piece of plastic wrap to cover the bottom and sides of the bowl. This will make it easy to unmold the pudding. Remove the crusts from the brioche and cut it into about 1-inch thick slices. Arrange the bread slices in the prepared bowl, cutting as necessary, to cover the bottom and sides. You should have some leftover slices.
- In a heavy bottomed saucepan, over medium heat, combine the cherries, sugar, 1 3/4 bunches of fresh mint sprigs, water and pinch of salt and bring to a boil. Reduce the heat and simmer until the berries begin to soften and release their juices, about 20 minutes.
- Spoon about half of the cherry mixture into the prepared bowl. Put a layer of brioche slices on top of the cherries and press down gently. Spoon more of the cherry mixture over the brioche layer. Reserve a little of the cherry liquid for the sauce. Look at the brioche slices at the bottom of the bowl they should be nicely colored with the liquid but not too saturated or too wet. Next, cover with the last layer of brioche slices and add more of the cherry mixture. If you run out of brioche slices, you can always use your crust trimmings.
- Tightly wrap the whole pudding and bowl with plastic wrap and put a plate, smaller than the top of the bowl, on top of the pudding to weigh it down. Put a heavy weight on top of the plate to compress further, such as heavy canned goods or even an iron skillet. Refrigerate for 8 to 12 hours.
- Simmer the reserved cherry liquid in a small saucepan over low heat. Reduce the liquid by half, then discard the mint sprigs, cool down and store in the refrigerator until ready to serve.
- When ready to serve, whip the cream in a large bowl until soft peaks form, then add a teaspoon of the reduced cherry syrup. Whip to incorporate. Unmold the pudding onto a serving plate. Brush some of the syrup over the pudding to add a nice sheen. Cut into wedges and serve with dollops of the flavored whipped cream. Drizzle some of the syrup over each serving and a garnish a fresh mint sprig. You can even put a fresh cherry on top if you have the urge!
CHERRY PUDDING
Steps:
- Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.
MOM'S SHERRY CAKE
Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)
Provided by Julesong
Categories Dessert
Time 55m
Yield 1 cake, 6-9 serving(s)
Number Of Ingredients 11
Steps:
- (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
- Combine cinnamon mixture.
- Butter the sides and bottom of Bundt or angel food tin.
- Sprinkle part of cinnamon mixture into pan covering sides and bottom.
- Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
- Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
- Let cool; place on serving plate.
- Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
- Let frosting set before serving.
- Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).
CHERRY BREAD PUDDING
Not only is bread pudding a great use of leftover bread, it's rich, satisfying, and delicious comfort food. The juice from the baked cherries makes this a very moist, tender, and sweet bread pudding. Good served with a scoop of ice cream or a dollop of whipped cream.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
- Grease an 8x8-inch baking dish or spray with cooking spray.
- Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
- Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 40.3 g, Cholesterol 138.1 mg, Fat 12.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 4.4 g, Sodium 345.1 mg, Sugar 18.8 g
SOUR CHERRY PUDDING CAKE
This dessert is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.
Provided by xvc
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish.
- In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 56.4 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 92.7 mg, Sugar 39.5 g
CHERRY PUDDING
This is a recipe my great-grandmother made years ago when I was a small child and she used to watch us kids while my mother went to work. She used to give us this in a bowl with some warm milk and a little bit of sugar on it!
Provided by Skipps Kitchen
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Oven to 350 degrees.
- Mix all but cherries together.
- Fold in cherries and pour into a 13 x 9 baking dish.
- Bake at 350 for 30 minutes until fork inserted in the center comes out clean.
- Note: You can honestly use whatever berries you have in season at the time. My great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season.
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