CHERRY COTTAGE PUDDING

Originally published in our Winter 1999-2000 edition

In a bowl combine 1½ cups pitted fresh tart red cherries, chopped, and ½ cup granulated sugar. Let stand about 10 minutes; drain, reserving the liquid for sauce. Cream together 6 tablespoons butter, 1/3 cup of granulated sugar, and ¼ cup packed brown sugar. Add 1 egg; beat well. Thoroughly stir together 1¾ cups all purpose flour, 2½ teaspoons baking powder, and ½ teaspoon salt. Add to the creamed mixture alternately with 2/3 cup milk, beating well. Fold in the drained cherries. Turn into a greased and floured 9x9x2-inch baking pan. Bake at 350 until cake tests done (about 35 minutes). Serve with cherry sauce. Serves 9.

Cherry Sauce: In a saucepan combine 2 tablespoons cornstarch, 2 tablespoons granulated sugar, and a dash of salt. Add enough water to the reserved cherry syrup from the dessert to make 1¼ cups liquid. Add to cornstarch mixture along with 1 cup pitted red tart cherries. Cook and stir until thickened and bubbly. Stir in a few drops almond extract and four drops red food coloring. Cool slightly. Serve the warm sauce over the dessert.