From Our Family to Yours
It is picking season here in Lancaster County, and one of the orchards we recommend our summer guests visit is appropriately named Cherry Hill Orchards. Here, guests will find a local market featuring flowers, hanging baskets vegetable plants and much more. We also encourage guests to stroll through the orchards to pick over 100 varieties of fruits from cherries and pears to apples and pumpkins, depending on the time of the season.
With our bushel of cherries from the orchard, we love to make a family favorite, my mother’s baked sour cherry pudding. The absolute best thing I have from her are her handwritten recipes. However, they never have complete instructions because she cooked by feel and looks.
I wanted to share with you her “pinch of this, little of that recipe” for baked sour cherry pudding that includes a bit more instruction.
BAKED SOUR CHERRY PUDDING
- ½ cup shortening
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 1 to 2 cups cherries
- Preheat oven to 350 degrees
- Cream shortening and sugar together till fluffy. Add eggs, beating well after adding each egg to the shortening mixture.
- Then in a small bowl, mix together the flour, baking powder and salt. Add to the shortening mixture alternately with the milk. Flour the pitted cherries and add to the batter.
- Spray an 8×8 square or a round baking pan with non-stick cooking spray. Pour batter into pan and bake the pudding approximately 30 minutes, until golden brown.
- For extra delight, serve warm with vanilla ice cream.
What is your favorite summer treat? Please feel free to share your summer dessert recipes and suggestions below. We hope you enjoy this tart summer family favorite recipe.
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