Cherry Pudding


  • 1 lb. cooking cherries
  • ½ gill water
  • 3 oz. moist sugar
  • 3 oz. plain flour
  • 2–3 tablesp. milk (approx.)
  • 1 gill cream or milk
  • 2 oz. castor sugar
  • pinch of salt
  • 3 eggs
  • grated rind of ½ lemon
  • pinch of ground cinnamon


Stone the cherries and stew them very gently (to keep them whole) in a small saucepan with the water and moist sugar. Allow to cool. Blend the flour with the 2—3 tablesp. of milk, so that it is smooth and “runny”. Boil the cream or milk and add to it the blended flour, beating well to keep the mixture smooth. Bring to the boil again and add the castor sugar and salt. Cool the mixture. Separate the eggs. Beat the egg yolks into the mixture. Add the lemon rind and cinnamon, and lastly the stiffly-whisked egg whites. Put into a well-greased mould or pie-dish a layer of cherries and a layer of mixture alternately until the mould is full. Cover with greased paper. Bake in a fairly hot oven (400° F., Gas 6) for about 40 min.

Serve with a sweet sauce or fruit syrup.