The pudding and pastry book

by Elizabeth Douglas

*Cherry Pudding

4 eggs
1 pint milk
2 table-spoons of flour
Cherries
Sugar

Stone enough cherries to fill a basin, which must be well buttered. Add sufficient sugar to sweeten well. Make a smooth batter of the well-beaten eggs, flour and milk. Pour it over the cherries, filling the basin. Cover with a cloth, and boil one and a half hours. Serve with a fruit sauce.