Florence Fisher's Cherry Pudding
1/2 cup sugar
Lump of butter the size of a walnut
1 cup flour
1 1/2 tsp baking powder
pinch of salt
1/2 cup milk
1 can drained cherries
Juice from cherries, with enough water to make 1 cup, boiling
1/2 cup sugar
Cream together first amount of sugar and butter. Sift together the flour, baking powder and salt, add alternately with milk to creamed mixture. Pour into greased and floured baking dish. On top of batter place the cherries, sprinkle with the second amount of sugar, and overall pour the boiling juice and water. Bake about 30 min in moderate oven.
Annotation made on recipe card: Original time (above) was changed
to 45 minutes, original temperature changed to "375°, or 350° electric."