1 1/2 c. white bread crumbs
1 c. sugar
1 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. allspice
3/4 c. melted butter
1 c. chopped cranberries
1 egg, beaten

Grease bottom only of 4 cups microwave safe measuring cup. Line bottom with waxed paper and grease again.

In large bowl, combine bread crumbs, 1 cup sugar, flour, baking powder, salt, ginger, cinnamon and allspice. Stir in 1/3 cup butter, milk, cranberries and eggs. Mix well. Mixture will be stiff. Spoon batter into greased and lined measuring cup; press down slightly. Cover tightly with plastic wrap.

Microwave on medium for 11-14 minutes, turning halfway through cooking. Pudding is done when it pulls away from sides of pan. Uncover, let stand for 5 minutes to cool

BUTTER SAUCE:

1/2 c. sugar
1 tsp. cornstarch
1/2 tsp. vanilla
1/2 c. whipping cream
1/4 c. melted butter

In 4 cup microwave safe measuring cup, combine 1/2 cup sugar and cornstarch. Stir in cream and 1/4 cup butter. Microwave on high 1 1/2 to 2 minutes or until mixture boils, stir once during cooking. Microwave on high for 1 minute. Stir in vanilla. Cut pudding into wedges, pour sauce over while warm. Serves 6.