Pi Day came and went and I forgot to make a pie. I did, however, get around to baking my grandmother’s cherry pudding recipe!

I was a little skeptical about how this would turn out. The recipe itself is very simple, and it doesn’t fill much of the pan. But the result is a mix of soft, bready pudding and baked cherries. It’s delicious served warm with a scoop of vanilla ice cream, or try adding some sweet cream sauce.

My grandmother noted that this would be delicious with peaches as an alternative to cherries.

1 stick butter (8 Tbsp)
1 c. + 3/4 c. sugar
1 c. flour
2 tsp. baking powder
3/4 c. milk
1 can sour pitted cherries, juice and all (about 2 c.)*

Do yourself a favor and line a baking dish (12 x 9 x 2″ or 9 x 13″) with parchment paper if you don’t want this to stick like hell like mine did in the photo above. It will clean up if you soak it, but still.

Melt the butter and add to the pan.

In a mixing bowl, mix 1 cup of the sugar with flour, baking powder, and milk. Pour over the butter. 

Do not stir, but layer over the top the cherries and juice*, then the 3/4 c. sugar.

Bake at 325F for 1 hour. 

*My grandmother made a note that she added red cake coloring to this, I guess to make sure the pudding had a more vibrant red shade. I think that’s probably gone out of fashion since she used this recipe, but do as you like.