I had a handful of gorgeous cherries left from the farmers’ market the other week and decided to bake something with them. Feeling adventurous, I turned to my grandmother’s recipe book and was delighted to find a newspaper clipping with a recipe for Queen Cherry Pudding, an eggless baked pudding that called for the exact amount of cherries I had left. Even better, my grandmother had written “VERY GOOD” in the margin, in her elegant, distinctive script.
Long story short, I fear the Tart has her first major baking disaster. You guys, it was like the infamous Cake Volcano of 1992 (ask my sister).
For the first time in I don’t know how many years, I got not even halfway through this recipe and realized I had no idea what I was doing. Ironically, this is the recipe with the most detailed method instructions I’ve attempted for the blog thus far…
My grandmother is laughing at me from Heaven. Click through and laugh with her.