Butter a 2 qt mold ( or a large coffee can or a bowl)
In a bowl, combine:
- 1-1/2 cups graham cracker crumbs
- 3/4 cup sugar
- 2 tbsps flour
- 1/2 tsp baking powder
- 1/8 tsp salt
Mix altogether and set aside.
In another bowl, combine:
- 6 egg yolks – save the whites
- 1/2 tsp almond extract
- 4 or so drops of red food color
- 2 tbsps melted butter
- 2/3 of a 21 oz. can of cherry pie filling
Mix well and then add to the graham cracker mixture.
In a mixer bowl, beat the egg whites until soft peaks and then gradually add 1/4 cup sugar and beat till stiff peaks.
Fold the egg whites into the cherry mixture.
Then fold in 1/4 cup chopped pistachios and 1 cup mini chocolate chips.
Pour into the buttered mold. Cover – if using a large coffee can or a bowl, cover with aluminum foil and secure it with a string.
On a stove top, in a large pot, put enough water to come up about halfway up the pudding mold you are using and bring it to a a simmer. Place a rack (or empty tuna cans) in the bottom of the pot. Place the filled mold, covered, on top of the rack. Cover the pot. Continue simmering for about 1-1/2 to 2 hours until toothpick comes out clean.
NOTE: Check water every 30 minutes and add more if it gets low – do not let it go dry.
When done, remove the pudding from the pot and put on a wire rack with the cover still on. Leave there about 5 minutes. Then remove the cover and unmold the pudding.
Beat 1 cup of heavy whipping cream till soft peaks. Then add 1/4 cup confectioners sugar and beat till stiff. Fold in the remaining 1/3 can of cherries. Serve alongside the pudding
Pudding is best eaten warm
If there is leftover pudding, you can reheat by placing a slice on a plate and heating in microwave about 20 seconds.