Ingredients
2 teaspoons baking soda
1/2 cup molasses (fancy, not blackstrap)
1/2 cup boiling water
1 1/3 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 cup cranberries, fresh (either whole or cut in half)
1 cup brown sugar (golden or dark)
1/2 cup butter
1 cup heavy cream
Preparation
Combine flour, salt, and baking power. Stir in cranberries. Set aside
In large bowl, combine baking soda and molasses. Add boiling water and gently the foamy mixture.
Add flour mixture into molasses mixture, stirring gently to ensure no lumps of flour are left.
Pour into greased and floured tin or springform pan, cover well with tinfoil, and steam for 2 hours or until set. Let cool to room temperature.
Make butter sauce combining brown sugar, butter, and cream in saucepan and cooking on medium-low, whisking frequently, until sugar dissolved and ingredients are combined, about 10-15 minutes..
Can make pudding and sauce ahead and keep in fridge. At serving time, warm the sauce and serve alongside in small pitcher for guests to pour over pudding slices.
