Cherry Pudding

Take 2 eggs; 1 cup of milk; 1 1/2 cups flour; 1 tablespoon of melted butter; 1/2 teaspoon of salt; 1 teaspoon of baking powder; 2 lbs. of cherries.

Beat the eggs light, add to them the milk, the salt and the butter, then the flour, and lastly the baking powder. Beat well and turn into a well-greased baking tin. Lay the stoned cherries on the top, press them down, sprinkle them rather thickly with granulated sugar and bake in a quick oven for 25 minutes.

Little Cherry Puddings

2 eggs, 1/4 cup sugar, 1/4 cup butter, 1 cup flour, 1 teaspoon baking powder, 1/4 lb. crystallised cherries.

Cream sugar and butter together, add beaten eggs, then flour mixed with the baking powder. Butter some small moulds or dariole moulds, arrange cherries in them, and bake in a moderate oven for about 20 minutes. Turn out and serve with any sweet sauce or custard. If liked 1/2 cup raisins may be added, and instead of cherries walnuts may be used and a little jam dropped in the bottom of each mould.