Upside-Down Cherry Pudding

• 2 Tbsp. butter
• 1 c. sugar
• 1 tsp. baking powder
• 1/8 tsp. salt
• No. 2 can cherries
• hot water
• 1/2 tsp. almond extract
• 2 tsp. cornstarch
• 1 c. sifted flour
• 1/2 c. milk

1. Cream butter and 1/2 cup sugar in a 1 1/2-quart casserole or baking dish.
2. Sift flour, baking powder and salt together.
3. Add alternately with milk to creamed mixture.
4. Stir well.
5. Drain cherries; add enough hot water to juice to make 1 1/2 cups liquid. Add extract.
6. Mix cornstarch with remaining sugar.
7. Add to liquid.
8. Bring to boil, stirring constantly.
9. Pour hot juice over batter; spread cherries on top.
10. Do not stir.
11. Bake at 350u0b0 for 40 to 45 minutes.
12. Serve warm with cream, whipped cream or ice cream.

butter, sugar, baking powder, salt, no, water, almond extract, cornstarch, flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396657 (may not work)