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Cottage Pudding

3/4 cup sugar 3 tablespoons melted butter 1 cup milk 3 teaspoons baking powder 1 egg 2 1/2 cups Gold Medal flour Bake for one and one-half hours and serve with liquid sauce. Put in the bottom of a round pudding dish one pint of firm fruit, sliced apples, peaches, cherries, etc. If very acid sweeten to taste. Let them heat through and pour over the above mixture. Bake thirty-five to forty minutes. Invert on round platter. Serve with whipped cream or sauce. The fruit may be stirred into the batter and baked in a round loaf. If the fruit is very juicy scant the measure of milk. If bananas are used serve with banana sauce.