Cherry Pudding Cake

chef.pierre's picture

Dec. 03, 2011

Ingredients

Pitted black cherries/1 pound can bing cherries, drained
Cognac/Brandy 2 Tablespoon
Sugar 2 Tablespoon
Milk 1 Cup (16 tbs)
Sugar 1/3 Cup (5.33 tbs)
Eggs 3
Vanilla 2 Teaspoon
Almond extract 1/2 Teaspoon
Salt 1/8 Teaspoon
Flour 1 Cup (16 tbs)
Powdered sugar 2 Tablespoon

Directions

GETTING READY

1. Preheat oven to 350°F.

MAKING

2. In a small bowl keep cherries. Pour brandy over it.

3. Add 2 tablespoons sugar and stir. Keep aside.

4. In a blender container put remaining ingredients in order listed except powdered sugar.

5. Blend on high for 1 minute to make a smooth batter.

6. In a -inch pie pan (2 inches deep) pour 1/4 of batter.

7. Bake for about 2 minutes until batter sets.

8. Keep cherries on op and add any cherry juice and remaining batter.

9. Put back in oven and bake for 45 minutes.

10. Sprinkle powdered sugar over it to cover.

SERVING

11. Serve warm.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 266Calories from Fat 35

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 100 mg4.17%

Total Carbohydrates 48 g16%

Dietary Fiber %

Sugars 31 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet