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Cherry Batter Pudding



  • 1 cup pitted fresh cherries
  • 3 tablespoons brandy (optional)*
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 3 eggs
  • 1/2 cup milk
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter
  • Confectioners' sugar
  • Sour cream

* If you are using the brandy, soak the cherries in brandy for 15 minutes or longer.

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  1. Heat the oven to 425 degrees F.
  2. Sift the flour, sugar and salt into a mixing bowl. Add the eggs and whisk until smooth. Add the milk and vanilla extract, whisking until well blended. Stir in the cherries and brandy.
  3. Place the butter in a heavy 12-inch straight-sided ovenproof skillet (or a 9 x 13-inch straight-sided metal baking pan).
  4. Place the pan in the preheated oven until sizzling but not brown, about 3 minutes.
  5. Pour in the batter, distributing the cherries evenly, and bake until the pudding is puffed and golden brown, about 20 minutes.

Posted by Chyrel at Recipe Goldmine 1/15/2002 7:58 pm.


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