Instructions:

Cherry Pudding

2 cups unsifted all-purpose flour
3/4 cup packed light brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons vegetable shortening or butter, melted
1 large egg, lightly beaten
2 teaspoons vanilla extract
2 cups seeded fresh or very well drained
    frozen or canned cherries
Warm milk, optional

Preheat oven to 350 degrees F. Grease an 8-inch square-baking pan.

Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla extract; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes.

Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.