My Grandmother was known for her simple but elegant food. Here is her recipe for Sour Cherry Pudding. This is a rich and thick homemade pudding cake nuts, and a warm sauce that you pour over the top when you are ready to serve. Source Ethel Eynard. Jefferson City, MO. 1967.
2 cans drained Sour Cherries
2 Tbsp. melted Butter
1 C. Flour
1 tsp. Cinnamon
1 large egg, beaten
1/2 C. Pecan pieces
1 1/2 C. Sugar
1 tsp. Baking Soda
Sauce
1 C. Cherry Juice
1/4 tsp. Salt
1 Tbsp. Cornstarch
1/2 C. Sugar
2 Tbsp. Butter
For pudding, combine dry ingredients with melted butter. Add eggs and cherries. Place in 13 by 9 inch baking dish. Sprinkle nuts on top. Bake 45 minutes at 350 degrees. For sauce coon ingredients until clear and add 2 tbsp. Butter when almost done. Pour sauce over cake.
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