Old Fashioned Baked Sour Cherry Pudding
Indulge in the timeless charm of Old Fashioned Baked Sour Cherry Pudding, a dessert bursting with nostalgia and tangy-sweet flavor. This recipe combines tart, juicy sour cherries with a soft, buttery cake-like batter, creating a golden, comforting treat that’s perfect for any occasion. Lightly scented with vanilla and a hint of optional lemon zest, this pudding offers a delightful balance of sweetness and zing. The batter comes together effortlessly with simple pantry staples like flour, sugar, and milk, while fresh or jarred sour cherries infuse it with dynamic flavor. Baked to perfection until beautifully golden, this pudding is best served warm, dusted with powdered sugar, and paired with a dollop of whipped cream or a scoop of vanilla ice cream. With only 20 minutes of prep and a gorgeous, rustic charm, it’s a must-try for fans of classic baked desserts.
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Recipe Information
Ingredients
- 500 grams sour cherries (fresh or jarred, pitted)
- 150 grams granulated sugar
- 75 grams unsalted butter (softened)
- 2 large eggs
- 250 milliliters whole milk
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest (optional, for added brightness)
- 2 tablespoons powdered sugar (for dusting)
- 1 tablespoon butter (for greasing baking dish)
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish (approximately 9x9 inches) with butter.
If using fresh sour cherries, wash, pit, and set them aside. If using jarred cherries, drain them well and pat dry with a paper towel.
In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and lemon zest (if using) and mix until combined.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
Gently fold the sour cherries into the batter using a spatula, ensuring even distribution.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean.
Allow the pudding to cool slightly before dusting the top with powdered sugar.
Slice into squares or spoon servings directly from the pan. Serve warm, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 2211 mg | 96% | |
| Total Carbohydrate | 395.1 g | 144% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 219.5 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 501 mg | 39% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1645 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
