Cranberry Steamed Pudding
1 c. cranberries, quartered
1/2 c. molasses
1-1/2 c. all-purpose flour
1/3 c. hot water
2 tsp. baking soda
1 heaping tbsp. sugar
pinch salt
Combine all ingredients together and pour into a greased 6-cup mold. Cover
tightly with foil; tie with string. Place rack in deep kettle large enough to
accommodate mold; add boiling water 1” deep. Place covered mold on rack in
kettle. Bring water to boiling. Cover; steam 1-1/2 hours, adding water if
needed. Cool 10 minutes; unmold. Serve with warm sauce.
Sauce:
1/2 c. butter or margarine
1/2 c. light cream
1 c. sugar
1 tsp. vanilla
Combine all ingredients in double boiler. Cook until sugar is dissolved and
mixture is bubbly.