Cherry Nut Pudding Recipes

Steps:

• In a small bowl, combine 2/3 cup sugar, flour, baking powder and salt. Stir in milk. Spread into a greased 11x7-in. baking dish; set aside., In a small saucepan, combine the cherries, butter and remaining sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Spoon over crust. Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

Steps:

• In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, extract and remaining sugar; spoon over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, with whipped cream or ice cream if desired.

Steps:

• 1. Heat cherries in wine/juice until medium warm and soak for 20 minutes. Heat milk & butter in sauce pan.
• 2. In large bowl, combine the next 6 ingredients and the cherries (don't drain). Add milk mixture and stir gently. Spoon into a greased one-quart baking dish. Place dish in pan of hot water.
• 3. Bake at 350 degrees F for 45-55 minutes, or until knife inserted one inch from edge comes out clean.
• 4. Serve warm Top with whipped cream & a sprinkle of almonds, if desired.

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

Steps:

• Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
• Grease an 8x8-inch baking dish or spray with cooking spray.
• Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
• Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.

Steps:

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.

Steps:

• Slice dinner rolls into small pieces or cubes, place into a nine inch cake pan.
• Carefully spoon pie filling onto dinner roll pieces being careful to have some cherries in each serving.
• Sprinkle walnuts over all and then sprinkle the top with the second 1/2 cup sugar.
• Beat the eggs, first 1/2 cup sugar, whipping cream and nutmeg.
• Melt butter and pour over the top of the cherries.
• After the egg mixture is well beaten pour over the whole mix and allow to sit for atleast one hour or overnight in the refrigerator.
• Place pan on a foil covered baking sheet and bake in a preheated oven at 325 degrees for atleast one hour.
• Check for doneness by inserting a knife into the center and if it comes out clean the pudding is done, if not bake longer until it does come out clean.
• Pudding will have a dome shape and a golden color when it is done.
• Serve hot or cold, serve with a Brandy hard sauce, whipping cream or ice cream.

Steps:

• Preheat Oven to 350 degrees.
• Mix all but cherries together.
• Fold in cherries and pour into a 13 x 9 baking dish.
• Bake at 350 for 30 minutes until fork inserted in the center comes out clean.
• Note: You can honestly use whatever berries you have in season at the time. My great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season.

Steps:

• Put the mixed fruit, halved glacé cherries, mixed peel, carrot, and lemon and orange zest in a bowl with the sugar and spice. Pour in the lemon juice and alcohol, and stir really well. Cover and leave to soak overnight.
• Heat oven to 160C/140C fan/gas 3 and put a full kettle of water on to boil. Grease a 1.5-litre pudding basin and put a disc of baking parchment in the base. Stir the eggs into the fruit mixture, then stir in the chopped nuts, flour and breadcrumbs. Finally, grate in the frozen butter, stirring the mixture frequently so that it evenly disperses.
• For the topping, mix the soft butter and golden syrup together, and spread over the bottom of the basin. Pile in the whole cherries, orange segments and whole nuts, breaking the pecans in half as you add them. Try not to just make a thick layer of fruit and nuts on the base - ease some up the side too. Spoon in the pudding mixture and level the top, then cover with baking parchment and foil. Tie the top with string or an extra-large rubber band, then place in a roasting tin and pour in the water from the kettle. Cover the whole thing with a tent of foil to seal in all the steam, then place in the oven for 6 hrs. This gives a light pudding, so if you prefer a darker one, cook for up to 8 hrs. Will keep in the fridge for 1 month. If you want it to last longer, omit the orange segments.
• To serve, steam in a large pan with an upturned saucer on the base for 2 hrs, then turn out and decorate with holly, if you like. Serve with Brandy syrup cream (see 'Goes well with').

Steps:

• Place half of bread cubes in nonstick or sprayed 9-inch square pan. Sprinkle half of chopped chestnuts and dried cherries on top; cover with remaining bread cubes.
• Stir remining ingredeints together in a bowl, and pour over bread cubes. Sprinkle with remaining chopped chestnuts and dried cherries.
• Bake uncovered until knife inserted in center comes out clean, about 1 hour. Serve warm or cool. Refrigerate leftovers.
• VARIATION: You can substitute dried sweetened cranberries for the dried cherries, and other roasted nuts such as walnuts for the roasted chestnuts.