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Cherry Pudding

Mixture #1:
3/4 cup sugar
2 tablespoons + 1 1/2 teaspoons margarine or butter
3/4 cup evaporated milk
1 1/2 cups all purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/8 teaspoon cinnamon


Mixture #2:
2 cans (16 oz. each) tart cherries and juice
1 teaspoon red food color
2 cups sugar
1/4 cup all purpose flour
1/4 cup margarine or butter, melted


Lightly grease inside of slow cooker.

Mixture #1: Combine sugar and margarine until crumbly. Add milk and other dry ingredients. Pour into slow cooker.

Mixture #2: Combine ingredients thoroughly until sugar is dissolved. Pour over Mixture #1 which will rise to the top during baking.

Cover and cook 3 to 4 hours on High or until dough is set and solid. Serve immediately. Top with vanilla ice cream if desired

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