Mirj's Easy Cherry Pudding

"This is really a very easy dessert that tastes great, especially served warm with vanilla ice cream. I've done it with all sorts of canned fruit, comes out perfect every time!"
 
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photo by Elainia photo by Elainia
photo by Elainia
photo by Elainia photo by Elainia
photo by Elainia photo by Elainia
photo by Chef Mommie photo by Chef Mommie
photo by Hey Jude photo by Hey Jude
Ready In:
1hr 5mins
Ingredients:
6
Serves:
12
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ingredients

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directions

  • Melt the margarine and pour into a Pyrex baking dish, about 8 inches square.
  • You can also melt this directly into the Pyrex dish in the microwave.
  • Mix the flour, sugar, baking powder and water.
  • Pour this on top of the melted margarine.
  • DO NOT MIX!
  • Pour the cherries and their syrup on top of this batter.
  • DO NOT MIX!
  • Bake in a 350 degree F oven for 1 hour.
  • The cherries will sink to the bottom, the crust will rise to the top.
  • Serve warm with vanilla ice cream or whipped cream.
  • I've also done this with canned plum (depitted first), canned fruit cocktail, canned blueberries.
  • It's so simple and tastes great!

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Reviews

  1. This was very good, very easy, very inexpensive...what a winner! The first time I made it, I used a pan that was too small and had a problem with overflow (even then, it was tasty). I just made it tonight in a standard glass Pyrex loaf pan, and it was perfect. I used real butter instead of margarine, and the fruit I chose was a tin of Very Cherry Fruit Cocktail -- delicious! Thanks for this easy recipe, Mirj; it'll become a regular dessert in my home, guaranteed.
     
  2. This was a great recipe that I through together in a couple of minutes. I served it warm on a cold winter day with whipped cream on top and got lots of compliments. I poured in all the juice from the cherries and found the bottom a little too soupy. Definately will make again and experiment with other fruits.
     
  3. Excellent. I fixed this recipe one morning for something to have with coffee. I used pitted tart cherries and it turned out very well, sweet, but retained just enough tartness. I will definitely make this again. Thank you for posting this Mirjam.
     
  4. Wonderful! It doesn't get any easier than this. I used cherries and loved it. Can't wait to experiment with other fruit. I used an 8x8 pan and had no problem with spillage. I put this in my "keeper" notebook. Thanks so much, Mirj!!!
     
  5. You may have some spillage problems with the 8x5 inch dish, although I never have had any trouble with it. Just to be on the safe side, use an 8 inch square baking dish. You may get a shallower pudding, but more area for ice cream to top!
     
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Tweaks

  1. LOVE this recipe! My mom used to make this all the time, since it's so easy and inexpensive. I'm not sure how a person gets a whopping 12 servings out of an 8x8 pan; we usually get about six at our house. I adapted the recipe a little to make the recipe a little lighter, using Blue Bonnet light margarine and Splenda instead of sugar. I also used water instead of milk. This cuts the recipe from over 300 calories a serving (based on six servings) to about 180 calories. Thanks for sharing, Mirj. Now I don't have to call my mother every time I'm craving this recipe!
     
  2. My Family loved this recipe. It was a bit like other cobblers we have tried, but by useing the real cherries instead of pie filling, it was much more tart, just what my family loves! SUPER easy recipe and very tasty! I only had to bake it for forty minutes at 350,I used cherries in "water" and I also used butter instead of margarine. Thanks Mirj for sharing this "keeper" recipe with us!
     
  3. This is sooo good and sooo easy! I used butter instead of margerine and put 1/2 teaspoon of almond extract in with cherry pie filling. Served it warm topped with vanilla ice cream. Very rich, but oh so tasty. Thanks Mirj for a great new dessert favorite!
     
  4. This gets an A+ for simplicity...And it tastes good to boot...Made it twice in the last two weeks and I'm working on the third one right now...Used sweet Bing cherries the first time...2nd time I used sour cherries and added a teaspoon of vanilla to the mixture...I used milk both times...This time, I again used sour cherries and vanilla and also added a teaspoon of almond extract to the cherries before I dumped them on top...Am trying the water instead of the milk...Thanks for a good one...
     
  5. I have now made this with frozen cherries and used the cherry juice instead of water. They were good
     

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<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. 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