Cherry Pudding

This recipe is from my Great Aunt, Mrs. Mable Pfeiffer Freed and probably dates from at least the mid 1800s. She was my father’s aunt and raised him after his mother died when he was five. It is a very old recipe that had been in her mother’s, Mrs. Emma Schulz Pfeiffer, family forever. Family legend says that it was a favorite of my father and his grandfather, Eugene Pfeiffer.

The family was German and I assume this is a German recipe although it is much different from others I’ve read online. The Pfeiffer’s were from the Holstein area of Germany.


• 2 tablespoons butter
• 1 1/4 cups of sugar
• 1 cup flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup milk
• 1 1/2 cups cooked or canned cherries
• 1/4 cup cherry juice


Cream together the butter and 1 cup sugar. Sift together baking powder and salt. Add alternately with the milk to creamed mixture. Pour into greased pan. Combine cherries with remaining sugar and juice. Heat and pour over the batter. Bake at 350 degrees 35 – 40 minutes.


While it is still warm serve with ice cream on top. Refrigerate any leftovers. This is much quicker than pie and you can use almost any canned or fresh fruit in it.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
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