Steamed Cranberry Pudding

• Pudding
• 2 cups cranberries, cut in half (scissors work well)
• 1/2 cup dark molasses
• 2 teaspoons baking soda dissolved in 1/2 cup hot water (use a 2 cup measure to do this)
• 1 1/3 cups all purpose flour
• Sauce
• 1 cup sugar
• 1/2 cup butter (1 stick)
• 1/2 cup cream (I usually use 1/2 n 1/2)
• 1/2 teaspoon vanilla extract

1. Butter mold. Mix all ingredients and scrape into mold. Seal tightly.
2. To steam: place rack in bottom of pot large enough to fit mold. Bring about 3" water to a boil and place mold on rack. Lower heat to simmer, cover pot and time 1 1/2 hours. Check occasionally to make sure water isn't running out. You can leave it in the pot until ready to serve.
3. Put first three ingredients in top of double boiler over simmering water. Cover and let heat for at least 1/2 hour. When ready to serve, whisk until it comes together in a lovely sauce and add vanilla. You may add bourbon for a hard sauce if you like...I never do.
4. Note: leftovers can be warmed up in a pan - heat sauce and add slices of pudding until warmed through. If there are any leftovers...

cranberries, dark molasses, baking soda, flour, sauce, sugar, butter, cream, vanilla

Taken from food52.com/recipes/32497-steamed-cranberry-pudding (may not work)