The theme of my long weekend was CHERRIES.
…and cooking with them.
We picked both sweet and sour cherries, but saved the sweet ones for enjoying on their own. The sour ones got baked into one of my family’s favorite recipes: Sour Cherry Pudding. It’s a cinch to make, but the pitting process is a bit messy. I tried using a toothpick, as I’ve seen some people suggest, but in the end it was easier just to use my hands.
Don’t be confused by the “pudding” part of Sour Cherry Pudding; the texture is actually like a cake or biscuit. And no, I didn’t alter my family’s original recipe to make it “healthier” or “lighter.” Some things are sacred and should not be messed with, and Sour Cherry Pudding is one of those things!
Best served warm, in a bowl, with a splash of milk.
Sour Cherry Pudding
Makes two 9″ round pans
2 c. flour
1.5 c. sugar
1/2 tsp. salt
3 tsp. baking powder
4 tbsp. butter, melted
3 eggs, beaten
1/4 c. milk
1 quart sour cherries, pitted
1. Pre-heat oven to 350º.
2. In a large mixing bowl, mix together all ingredients except the cherries.
3. Carefully fold the cherries into the batter.
4. Spread the mixture into two greased 9″ round pans.
5. Bake at 350º for 30 minutes or until a toothpick inserted into the center comes out clean. Serve warm with a splash of milk.
Meanwhile, Dave was whipping up his own sour cherry concoction: Sour Cherry Lemonade.
It was delicious! He just mashed together sour cherries, lemons/lemon juice, sugar, and water, then strained it. Very refreshing!
I think I’ll be enjoying cherries all week long!
What’s your favorite way to eat cherries? Do you prefer sweet or sour cherries?