Cherry Pudding

2 Tbsp. vegetable oil 1/2 c. sugar 1 c. flour

1 tsp. baking powder 1/8 tsp. salt 1/2 c. milk 1 (21 oz.) can cherry pie filling

Directions:
Blend oil and sugar in mixing bowl. Combine flour, baking powder and salt. Add alternately with milk to sugar mixture, stirring well. Grease a 9x9-inch pan, and spread the batter into it. Spoon cherry pie filling over the batter. Do not stir. Bake in a 350 ° oven for 40-45 min. Serve warm with whipped topping or ice cream.

Notes:
This was one of my father's favorite desserts and it was one of the first recipes I learned to make when I was a little girl.

The recipe originally used a can of sour pie cherries. The cherries were drained and spread across the batter while the juice was cooked with sugar and cornstarch to thicken it before pouring it over the top. I've changed the recipe to use ready-made pie filling instead of pie cherries and vegetable oil instead of butter.

This is a low cholesterol, low fat recipe if you use lowfat or skim milk.