1 1/2 lbs. black cherries
4 tbsp. all-purpose flour
6 tbsp. sugar
1 tbsp. dark rum (opt.)
3 eggs
Salt
2 c. milk
2 to 3 tbsp. unsalted butter

Remove pits from cherries and set aside. Beat eggs lightly in a bowl. Sift flour and blend in, adding a pinch of salt and 4 tablespoons of sugar. Heat milk until lukewarm and gradually pour into egg mixture, stirring continuously. Add the rum (if used). Butter a wide shallow ovenproof dish. Put in the cherries and pour the batter over them and dot with remaining butter. Bake in the center of a preheated oven at 425 degrees for 25 to 30 minutes. Sprinkle the pudding with the remaining sugar. Serves 6.