Steamed Cranberry pudding Recipe

This Cranberry pudding is perfect for the Christmas Season! When I first heard about this recipe from a friend at work I thought, "nasty, who wants to eat thick pudding with sour cranberries?" Then I tried it and it rocks!  It is actually more like a sweet bread with tangy cranberries and a sweet oldfashioned sauce. Amazing! Below is the recipe and a picture. *Just a tip-Cook for the full 1 1/2 hours before checking*

Pudding:
2 t. Baking soda
1/2 c. hot water
1 T. white sugar
1/2 c. molasses
2 c. whole cranberries
1 1/2 c. all-purpose flour

Sauce:
1/2 c. unsalted butter
1/2 c. heavy cream
1 c. white sugar
1 t. vanilla

Directions:
Dissolve the baking soda in the hot water. Stir in 1T. of sugar and the molasses, then mix in the cranberries and flour. Pour into a greased bread pan. Cover the pan with tin foil and place in a larger pan (such as a cake pan) filled approx 1/2 the way full with water. Place in oven preheated to 350 degrees for 1 1/2 hours. A tooth pick inserted into the middle of the of the pudding should come out clean. Once cooked, loosen the edges and cool on a wire rack while still in the bread pan.

Make the sauce just before serving: heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly unitl heated through and smooth. Does not need to cook long.

To Serve: Flip pudding out of the pan once cool and slice. Serve with warm sauce, Enjoy!