Cranberry Pudding

This pudding is very rich; a tart cake, foiled by a
sweet sauce.  Place a small serving in a small shallow 
bowl and pour the hot sauce over it.

1      pkg    cranberries, fresh (12 to 16 oz)
1 1/3  cup    flour
1      TBS    baking powder
2      tsp    baking soda
1/2    cup    molasses
1/2    cup    boiling water

Wash and pick over cranberries.  Toss wet cranberries 
in flour mixture.  Mix molasses, baking powder and 
baking soda together.  Mix boiling water into molasses 
mixture.  It will foam and overflow.  Fold it into the 
cranberry-flour mixture.   Place in the top of a 
greased double boiler and cook for 2 - 3 hours.

Make ahead and refrigerate.  Bring to room temperature 
or better warm before serving.

1      cup    sugar
1      cup    half-and-half
1/2    cup    butter

Simmer all sauce ingredients until sugar is melted 
and sauce is hot.  Do not boil.  A little vanilla or 
rum may be added if desired.


from Louise Ashley, Dec 1993., 19981127