Cottage Pudding with Custard Sauce

For the pudding: Cream shortening and sugar together then add egg and mix well. Combine the dry ingredients. Mix well and add to egg mixture alternately with milk. Add vanilla. Mix well and pour into a greased 8 x8 square cake pan and bake 30 -35 minutes at 350 degrees F until a toothpick inserted comes out clean.

Custard Sauce: Mix the custard powder with the sugar in a large saucepan. Add the milk and cook over medium-high heat, stirring frequently until well blended and starts to thicken. Add vanilla and stir. Remove from heat and serve over warm pudding.