Cherry Pudding
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 6 eggs
- 0.5 pint milk
- 6 ounces flour
- 8 ounces bread
- 12 ounces suet
- salt
- 18 ounces preserved cherries or damsins
- butter
- sugar
- wine
Instructions
- Beat the six eggs until very light. Add the milk, flour, grated bread, chopped suet, and a little salt, and beat the mixture well. Mix in the preserved cherries or damsins.
- Bake or boil the pudding as you prefer.
- Make a sauce by combining melted butter, sugar, and wine. Serve with the pudding.