Self-Saucing Cherry Pudding

Directions

1. 1
   Spread the drained cherries evenly in the bottom of a deep 9 x 9 greased baking dish.
2. 2
   To prepare batter, cream together the 3/4 cup sugar and butter until well blended, then stir in milk.
3. 3
   Sift 1 cup flour, baking powder, and salt over creamed ingredients. Combine thoroughly until batter is smooth.
4. 4
   Turn batter over cherries and smooth evenly with back of spoon.
5. 5
   To make topping, mix together 1/4 cup sugar and 2 1/2 tbsp flour. Sprinkle it evenly over top of batter.
6. 6
   Pour reserved cherry liquid in a 2 cup measure and add enough water to make 1 1/2 cups of liquid.
7. 7
   Heat this liquid in a saucepan until boiling, then remove from heat and stir in red food colouring.
8. 8
   Slowly, with a back and forth motion, pour liquid all over top of batter.
9. 9
   Bake at 350 for 45 minutes.