Cherry Pudding from the 1960's

Angie Walker


This recipe belongs to my mom who has been carrying it with her since her high school Home EC class.


★★★★★ 1 vote

45 Min
35 Min


  • 1 c
    sifted flour
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1/2 c
  • 1/2 c
  • 1/2 tsp
  • 4 Tbsp
    melted shortening
  • 1
    standard size can drained (save the juice, you will need it) pitted red tart cherries
  • 1/2 c
  • 1 c
    reserved cherry juice

How to Make Cherry Pudding from the 1960's


  1. Sift together first four ingredients. Add milk, vanilla, and melted shorting, while whisking vigorously until smooth. Spread dough in greased 8x8x2 inch pan. Arrange drained cherries on top, sprinkle with 1/2 sugar. Heat cherry juice in microwave for 1-1 1/2 minutes, pour over the cherries, and bake in a 375 degree F. oven for 30-40 minutes. Watch closely so it doesn't get too brown.

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