Cherry Pudding

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

Preheat oven to 350�F. Grease an 8-in. 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.