1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter or shortening
1 c. sugar
1 egg, unbeaten
1 tsp. vanilla
1 c. milk

SAUCE:

1 c. sugar
1 (#2) can sour pitted cherries
1/2 c. boiling water

Sift flour, measure and resift twice with baking powder and salt. Cream butter, add sugar and continue creaming until light and fluffy. Beat in whole egg. Stir in vanilla. Add sifted ingredients alternately with milk. Pour into buttered 9-inch square pan (or heavy casserole dish).

Prepare sauce by heating sugar, cherries, juice and water in pan until hot. Spoon all this over the batter. Bake at 350 degrees for 35 to 45 minutes until pudding begins to shrink from sides and top is golden brown. (Cherries sauce will sink to bottom.) Spoon into dishes and eat with cream or ice cream or by itself.