Cherry Pudding (c. 1900) ★★★★Pudding (as in a boiled or steamed cake) is one of the quintessential Victorian desserts, and I see it often in old cookbooks. However, I haven't got a pudding mold so I've been passing up the recipes. BUT! Later pudding recipes can call for baking, as in this case, and with a bag of fresh cherries in my fridge, I was keen to try this simple recipe.
By the way, there was no date on this cookbook (and it was published anonymously). I did a Google search and found one website listing it as circa 1900, so I went with it.
1/2 cup sugar
1/4 cup butter
2 teaspoons baking powder
2 1/2 cups flour
1 cup milk
1 cup cherries, pitted
Cream together the butter and sugar and add the egg then beat well. Sift the flour and baking powder and add alternately with the milk. Blend well, flour the cherries and stir in. Pour batter into a baking dish and bake in moderate oven (350F) for 30 mins. Serve with plain or whipped cream.
This pudding was okay on its own, but I think with a little something extra (ice cream, whipped cream, cherry sauce, etc.) it would be really nice. The cake itself was quite bland too, so it would benefit from some vanilla and/or spice. Mr. Man dubbed it "awesome", even on its own. Overall, it was good though, considering I scarfed down my piece so quickly that I burnt my tongue. The lack of sugar was actually almost refreshing. A tart cherry sauce (ooh, or a brandied cherry sauce!) would be my preference. Actually, puddings were often served with sauces anyway, so it would be fitting.
(Adapted from Pennsylvania Dutch Cooking)
The original recipe is easy to follow. My suggestions are to grease the baking dish before adding the batter, to mix some vanilla in to the batter, and to place a few halved cherries on top of the batter before baking.