This is a recipe that my grandmom clipped from the newspaper.
Sift and measure 1 cup of flour. Add 1 tsp. of baking powder, 1/2 tsp of nutmeg and 1/2 tsp of salt and sift again. Beat 1 egg and into it beat 1/4 cup of sugar. Where there is no more rough grain to the sugar stir in the flour mixture alternately with 1/2 cup of milk.
No beating is needed here, just stir it in and don’t mind if there are a few lumps. Next stir in a tbsp of shortening, first having melted it and finally stir in 1 cup of canned red cherries drains from their juice.
Fill 6 well-buttered individual pudding molds 2/3 full with the pudding mixture. cover tightly and steam continuously for 1 hour. Serve with this cherry sauce:
Measure 1/2 cup of sugar, 1 1/2 tbsp of cornstarch, a pinch of salt and 1/4 tsp of nutmeg. Bring the juice of the cherries (and any remaining cherries) to a boil. Add all but the cornstarch to this.
Mix the cornstarch with just enough cold water to make it possible to pour and pour it into the boiling syrup. Stir constantly and cook until the mixture is clear and slightly thickened. Stir in a tbsp of butter. Be sure it is as sweet as you like it and serve hot with the pudding.
