2 c. stewed dark red cherries
1/3 c. butter
1 c. flour
1/4 tsp. baking soda
1 tsp. cream of tartar (or 2 tsp. baking powder)
1/4 tsp. nutmeg
1 c. milk

Drain the cherries, reserving the juice for the sauce. Melt the butter in a 2 quart baking dish. Sift together the dry ingredients. Slowly add the milk, pour the mixture into the baking dish over the melted butter. Spoon the cherries into the center. Bake in a 375 degree oven 40 to 50 minutes, or until a cake tester comes out clean. Let the pudding sit for 10 minutes to be sure it has set before serving with Cherry Pudding Sauce.

CHERRY PUDDING SAUCE:

Cherry juice 1 c. water 2 tbsp. cornstarch 1/2 c. cold water 3 tbsp. sugar 1 tbsp. butter Whipping cream, optional

Heat the cherry juice with the cup of water to boiling. Add the cornstarch mixed with the half cup water, then the sugar and the butter..r Cook and stir until the sauce thickens. Serve with a dip of whipped cream over the top if desired.