2 c. raw cranberries, halved
1/2 c. baking molasses
1 1/2 c. sifted flour
2 tsp. baking soda
1/2 c. boiling water

Grease mold, add pudding, cover and steam 1 1/2 hours. Container should be only 2/3 full. Place mold on a trivet in a heavy kettle, over 1 inch of boiling water. Cover kettle closely.

Use high heat at first, then as the steam begins to escape, lower heat for rest of cooking. Before unmolding the pudding, remove the lid from the mold to allow excess steam to escape. This prevents the pudding from cracking when unmolding.

SAUCE:

2 c. sugar
1 c. cream
1 c. butter