Monday, July 23, 2012

Cherry pudding

We ate this on Saturday night.

Adapted from my 1943 copy of Mrs. Simon Kander's Settlement Cook Book.

1 quart hot milk
Pinch salt
1 cup whole wheat bread crumbs
1 cup graham cracker crumbs
3 tablespoons unsalted butter
4 large eggs, slightly beaten
1 cup sugar
1 quart fresh cherries, pitted

Preheat oven to 380 degrees.

Mix the crumbs in a large bowl and add the salt. Heat the milk until bubbling around the edges. Pour the milk over the crumbs. Stir in the butter until it melts. Pour a small amount of the hot mixture into the eggs and stir. Stir the egg mixture into the crumb mixture. Add the sugar and mix. Fold in the cherries.

Pour mixture into a greased casserole. Place the casserole in a larger pan with about 1/2 inch of water in the bottom. Bake until firm in the center.

I have to say that, since I was running around cooking multiple items, I didn't check the total baking time for the pudding. Set your timer for 45 minutes and check for doneness with a toothpick. If it's not firmed up, keep baking in five minute intervals until done.

I served it warm, but we are also enjoying finishing it cold. You could put ice cream or whipped cream on top.

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