1 egg
1 tbsp. sugar
1 tbsp. butter
1/2 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
2-4 c. pitted sour red cherries plus juice

SAUCE:

1 tbsp. butter
1 c. sugar
Flour

In tea cups or small Pyrex sauce dishes, place approximately 2 tablespoons of the cherries. Sprinkle each cup with extra sugar.

Mix egg, sugar, butter, milk, flour and baking powder to form a slightly stiff, sticky batter. With a wet spoon, place about 1 rounded tablespoon of batter on top of the sugared cherries in each cup.

In a steamer or roaster large enough to hold 5 or 6 cups, place water and heat until steaming. Place filled cups in steamer and steam for 20 to 25 minutes.

When done, turn each pudding upside down in a sauce dish and cover with the following sauce: Mix the sugar, 1 tablespoon butter and 1 tablespoon flour (for each cup of liquid used, cherry juice and water). Serve hot.