Well, I'm back from my trip home. And to be honest, I'm a little sad.
Some people reading this undoubtedly know that some time last September, I moved from my home state of Utah to the greener grasses of Oregon. And if you know that already, you may also know that I haven't stopped complaining about it since.
It isn't that Oregon is awful. In fact it is beautiful. I don't understand why the Northwest isn't completely overrun. It's got to be one of the best kept secrets of the lower forty eight. And Utah? It has its problems, and let's just leave it at that.
But screw objective evaluations, I'm sappy. And I miss my mom (I'm twenty-six, if anyone is wondering). And when you get to go home for a vacation, and see all your friends from elementary school through college, it's great.
And when you have to come back, it can sometimes blow.
Well, enough out of me. Before I get all Debbie Downer on you, let me show you this pudding I made.
I don't know about you, but when I hear the word pudding I think of warm, gloppy goodness, possibly full of tapioca pearls (also known as frog eyes, at least where I grew up). But this is an English-style (or Southern, I guess) pudding, which is code for a cake. A cake that isn't too sweet, that is sticky and a little heavy. And when it's done you pour warm milk all over it. This makes it gooshy and yummy, and just about as soft as that tapioca glop I was talking about before.
Cherries for seasonal (a little too early to use any but frozen though, at least where I'm at) and brown sugar for warmth.
It's comforting to those of us who find ourselves away from home. Or at least, in a place that is not quite home. Not yet.
Cherry Pudding (from Sara Moulton, on the Food Network website)
2 cups unsifted all-purpose flour
3/4 cup packed light brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 large egg, lightly beaten
2 teaspoons vanilla extract
2 cups seeded fresh or very well drained frozen or canned cherries
Warm milk, optional
Preheat oven to 350 degrees.
Grease an 8-inch square-baking pan (I used a loaf pan, it worked out fine).
Combine flour, brown sugar, baking powder, and salt in a medium bowl.
Add milk, shortening, egg, and vanilla; stir just until combined.
Fold in cherries and pour into greased pan.
Bake 25 to 30 minutes or until center springs back when lightly pressed.
Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.