1/3 c. hot water
1 tbsp. baking soda
2 c. (8 oz.) chopped cranberries
1/4 tsp. salt
1 1/2 c. all-purpose flour

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

BUTTER SAUCE:

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

Heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm. 8-10 servings.