Ingredients
PUDDING:1/2 cup light molasses1/2 cup hot water2 teaspoons baking soda1-1/2 cups all-purpose flour2 cups fresh or frozen cranberries1/2 teaspoon saltSAUCE:1 cup sugar1 teaspoon cornstarchDash salt1 cup heavy whipping cream1/2 cup butter, cubed1 teaspoon vanilla extract
Preparation
In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a stockpot on a rack. Fill stockpot with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold.
Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding.
