SC - RE: Cherry soup? Or cherry pudding?

[Peters, Rise J.]

	The gracious Adamantius wrote:

> It seems to be as if the recipe would state if it is meant to be really
> thick. I've always made the syrosye only moderately thick, like a thin
> batter.
> 
> 
So... do you have a recipe you're willing to share?  Since you say "always
made" it, I'm assuming it turned out well enough that you were willing to
eat it more than once.<g>
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