Cherry-Walnut Pudding

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Preparation info

  • 9

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups (one 1-pound can) pitted red sour cherries packed in water
  • ¼ cup shortening
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup sugar
  • 1 egg
  • 1⅓ cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup chopped walnuts
  • Cherry Sauce


  1. Preheat oven to moderate (350°F.). Grease a glass oven ware pan (8 × 8 × 2 inches).

  2. Drain the cherries and discard the water or reserve for another use.

  3. Thoroughly cream together the shortening, vanilla, almond extract and sugar. Add the egg and beat well.

  4. Sift together the flour, baking powder and salt. Add the creamed mixture alternately with the milk, beating until smooth after each addition. Fold in the cherries and walnuts.

  5. Pour into the prepared pan. Bake for forty-five to fifty minutes. Cut into squares and serve warm with hot cherry sauce.

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