1/3 c. hot water
1 tbsp. baking soda
2 c. (8 oz.) cranberries, chopped
1/2 c. molasses
1 tbsp. sugar
1/4 tsp. salt
1 1/2 c. flour

BUTTER SAUCE:

1 c. sugar
1/2 c. butter
1/2 c. half & half cream

In mixing bowl, combine water and baking soda. Immediately add remaining ingredients; mix well. Pour batter into well greased pudding mold or oven-proof bowl. Cover tightly with foil. Put a rack in the bottom of a large kettle. Place mold or bowl on rack. Add boiling water to 1 inch depth. Cover kettle and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes. Unmold.

FOR SAUCE: Heat all ingredients in saucepan until butter is melted and sugar dissolved. Serve pudding and sauce warm.