Recipes > Desserts > Cherry Duff

Cherry Duff


  • 4 cups pitted cherries
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 1/2 tablespoons cottolene
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk or thin cream


Mix and sift flour, baking powder and salt; rub Cottolene in lightly with the tips of fingers; add milk and mix to soft dough. Put sugar, cherries, drained from juice, and lemon juice in bottom of well-greased baking dish. Cover with dough, place in steamer, set over kettle of boiling water, lay a crash towel over steamer, replace cover, and steam pudding forty-five minutes. Serve with cherry juice, thickened with arrow root and sweetened.


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Fifty-Two Sunday Dinners (1913).

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