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A lactose and egg-free recipe.

Sweet Dark Cherry Pudding Cake

1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup lactose-free milk or soy milk
3 tablespoons vegetable oil
2 cups frozen pitted dark sweet cherries (or 2 (16-ounce) cans pitted dark sweet cherries, well drained)
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1 cup boiling water
1 tablespoon lemon juice

1. Heat oven to 350°F.
2. In a large bowl, stir together the flour, sugar, baking powder and salt. Stir in the milk and vegetable oil just until smooth; do not over mix. Spread batter into an ungreased 8 x 8-inch pan.
3. Arrange pitted dark sweet cherries in a single layer over batter.
4. Toss together the brown sugar and cinnamon to combine; sprinkle evenly over cherries.
5. Stir lemon juice into boiling water and pour slowly over the cherries and brown sugar.
6. Bake 55 to 60 minutes or until a wooden pick comes out clean.

Makes 6 servings.

Nutrition Analysis:
calories: 428, protein: 3.8 gm, carbohydrates: 89 gm, fiber: 1.8 gm, total fat: 7.5 gm, saturated fat: 1 gm,
cholesterol: 0 mg, iron: 2 mg, sodium: 256 mg.

calories from protein: 3%, calories from carbs: 81%, calories from fat: 15%.

Recipe provided courtesy of Washington State Fruit Commission.