- ¾ teaspoon baking soda
- ½ cup hot water
- 1 tablespoon white sugar
- ½ cup molasses
- 1½ cup all-purpose flour
- 2 cups cranberries
Cut the cranberries in half at their widest point. Rinse the cranberries in a strainer to remove most of the seeds.
Mix together well the dry ingredients. Mix the molasses and hot water, then add to the batter. Stir in the cranberries. Batter should be thick.
Put the batter into a buttered (or Pam-sprayed) form, such as a Bundt pan or large coffee can. The batter should fill the container ½-¾ of the way.
Place a small bowl, plate, flat cheese grater or saucer inside of a large pot, and fill with water just below its top. Place the form on top of this, then cover the pot.
Steam the pudding for 90 minutes, adding water if necessary.
If preparing ahead of time, remove and cool, then wrap. Just before serving, steam again for 10-15 minutes to heat through.
If necessary, run a knife around the outside of the pudding form, then turn the pudding out onto a plate.
- ½ cup (1 stick) unsalted butter
- 1 cup white sugar
- ½ cup whipping cream (or half-and-half for a lighter result)
Melt the butter. Dissolve the sugar into the butter. Turn off the heat and add the milk. Pour promptly over the steamed pudding.
Slice and serve!