Cherry Pudding recipe from Elinor Drake (in 2000)

(This recipe was handed down from Elinor's grandmother Lucinda Hoke Cooper. When they would go to her house to pick cherries, she would fix a batch of this for them while the group was picking cherries.)

1/2 stick margarine 2 cups flour 3 to 4 cups of red sour cherries

1 cup sugar 4 tspn baking powder 1 cup sugar

1 egg 1 tsp salt 1/2 cup hot water

1 cup milk

Mix the margarine, first cup of sugar, and egg, then add alternately flour, baking powder, salt, and milk and mix some more. Take this batter and pour into 9x13 pan. Separately, mix the red sour cherries, the second cup of sugar, the hot water, stir the cherry mixture together and pour over the batter. Bake at 350 for 35 to 40 minutes. Use toothpick to test doneness (the top will be brown).

During cooking, the batter will make its way to the top and the cherries to the bottom.