Mirj's Easy Cherry Pudding

From: ArtOwl

On Jun 15, 2008

Really good. I used a can of Flathead cherries from Montana that I have been saving for years! I thickened the cherries up a bit with cornstarch. So, so good!!!! Thanks!

From: atlfitgirl

On Jun 5, 2008

I didn't have any margarine so I subbed butter... love butter's taste in baked goods... I did cut back the sugar to 1/2c and used half cream and water for the liquid since I was out of milk. I used a can of dark cherries in syrup and poured of most of the liquid since so many reviewers commented on how soupy theirs turned out. This made for a great simple dessert... we loved (and fought over) the crunchy edges!!! I did find it had a slight bitter aftertaste (maybe from the baking powder) but maybe it was just me... my BF loved it... Thanks for sharing!!!

From: Lennie

On Jul 25, 2002

This was very good, very easy, very inexpensive...what a winner! The first time I made it, I used a pan that was too small and had a problem with overflow (even then, it was tasty). I just made it tonight in a standard glass Pyrex loaf pan, and it was perfect. I used real butter instead of margarine, and the fruit I chose was a tin of Very Cherry Fruit Cocktail — delicious! Thanks for this easy recipe, Mirj; it'll become a regular dessert in my home, guaranteed.

From: Caryn Gale

On Dec 23, 2002

This was a great recipe that I through together in a couple of minutes. I served it warm on a cold winter day with whipped cream on top and got lots of compliments. I poured in all the juice from the cherries and found the bottom a little too soupy. Definately will make again and experiment with other fruits.