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.