Sunday, June 12, 2011

Cherry Dump Pudding

Spring is finally here! Soon we will have lots of yummy fresh fruit available. This recipe works well with many different kinds of fruit, just adjust the amount of sugar according to the sweetness of the fruit. This is also an excellent way to use home bottled fruits. With some fruits, I also add a little cinnamon. This is one of the few recipes that works equally well with whole wheat flour or white flour, without any adjustments. The recipe came from a church cookbook in Greeley, Colorado, and has been a family favorite for years. My youngest son loves this made with peaches.

Cherry Dump Pudding
1 cup flour (wheat, white, or a combination)
1/4 tsp. salt
1 tsp. baking powder
1/2 cup sugar
1/4 cup shortening
1/2 cup milk
1/2 tsp. vanilla
2 cups pitted, tart cherries, or other fruit as desired
1 cup hot water or cherry juice
1/4-1/2 cup sugar
Mix flour, salt, baking powder, and 1/2 cup sugar. Add shortening, milk, and vanilla. Beat vigorously with a spoon or mixer. Pour into a greased 8" square pan. Cover with the cherries, then sprinkle with the 1/4-1/2 cup sugar. (If I am using cinnamon, this is where I add it, maybe 1/2-1 tsp.) Over this pour the hot liquid. Bake at 375 degrees for 40 minutes. Serve warm, plain or with whipped cream, cream, or ice cream. Other fruits, such as peaches with a bit of cinnamon, also work well. Adjust amount of sugar to sweetness of fruit.