Self-Saucing Cherry Pudding

Ingredients

• 1 (19 ounce) can cherries, drained (reserve liquid)
• 3/4 cup white sugar
• 2 tablespoons butter
• 1/2 cup milk
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup white sugar
• 2 1/2 tablespoons flour
• water
• red food coloring (optional)

Directions

1. 1

   Spread the drained cherries evenly in the bottom of a deep 9 x 9 greased baking dish.

2. 2

   To prepare batter, cream together the 3/4 cup sugar and butter until well blended, then stir in milk.

3. 3

   Sift 1 cup flour, baking powder, and salt over creamed ingredients. Combine thoroughly until batter is smooth.

4. 4

   Turn batter over cherries and smooth evenly with back of spoon.

5. 5

   To make topping, mix together 1/4 cup sugar and 2 1/2 tbsp flour. Sprinkle it evenly over top of batter.

6. 6

   Pour reserved cherry liquid in a 2 cup measure and add enough water to make 1 1/2 cups of liquid.

7. 7

   Heat this liquid in a saucepan until boiling, then remove from heat and stir in red food colouring.

8. 8

   Slowly, with a back and forth motion, pour liquid all over top of batter.

9. 9

   Bake at 350 for 45 minutes.