Instructions: To make the Pudding Batter: In large mixing bowl beat eggs and sugar until frothy. Add rum, vanilla, and salt; beat well. Add milk and flour; mix to combine. Set aside.

Strain cherries, reserving juice. Set cherries aside.

Make the Sauce: In a small saucepan, combine cherry juice, sugar, and rum. Bring to a boil. Meanwhile, dissolve cornstarch in water, stirring until smooth. Whisk cornstarch liquid into hot cherry juice mixture. Return to a boil; boil one minute, stirring constantly. Remove from heat.

Spray a flameproof 10-inch round baking dish with nonstick cooking spray. Pour 1/3 of batter in bottom of pan; cover with the cherries. Pour remaining batter over cherries.

Place baking dish in center of cooking grate. Cook 40 to 45 minutes. Serve warm with cherry juice sauce. Top with whipped cream or ice cream.

This recipe yields 8 servings.

Wine Recommendation: A special dessert wine for this special dessert; a five-year old Malmsey from Madeira (off the coast of Portugal) will make a darkly sweet backdrop for the vanilla and cherry.

Beer Recommendation: A cherry-flavored beer makes a great playmate for this darling dessert. Pick one thats sweet, not tart.

Comments: This traditional-style English pudding is so thick, its almost like a soft cake. It tastes wonderful served warm right from the grill and even gently reheated the next day.

Note: To remove vanilla seeds, slit vanilla bean pod in half lengthwise. Carefully scrape out the tiny black seeds with the tip of a sharp knife. Save the empty pod and store it for up to six months in granulated sugar. Use the vanilla-flavored sugar for coffee, whipped cream, or baking. Use the emptied pod to flavor a custard or dessert sauce.

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