Use any Shortcake recipe for crust. Fill baking dishes half full of fruit, or more according to depth. Add sugar, if fresh fruit, and juice or water sufficient to prevent burning, but not enough to soak crust. Roll dough in sheet half an inch in thickness, cutting hole in center. Place on top of fruit; bake in hot oven thirty minutes or more. Or cut dough in rounds about three-fourths inch in thickness; or make dough a trifle softer, and drop by spoonfuls on fruit. Serve with Fruit Sauce, or with cream. The amount of sugar used in the pudding will depend upon the sauce. If cream is used, more sugar will be required than for fruit sauce. Corn syrup may be used in place of all or part sugar, in which case less water or juice will be needed in baking dishes.