Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Cherry Pudding


  • 4 tablespoons fat (or vegetable shortening)
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup whole milk
  • 2 cups pitted fresh cherries
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder


  • Preheat the oven to 350 degrees.
  • Cream the fat and sugar in a mixing bowl. Add the eggs and milk. Add the remaining ingredients and beat for two minutes. Pour the mixture into a shallow, greased baking pan. Bake for 25 minutes and serve warm, with a generous amount of the creamy sauce.