2 cups cranberries, coarsely chopped
2 tsp baking soda
1/2 cup light molasses
1/2 cup sugar
1 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Sauce
1 cup cream
1/2 cup butter
1 cup sugar
1 tbsp flour
1/2 tsp vanilla
Dissolve baking soda in 1/3 cup boiling water; add to molasses. Combine dry ingredients; add to molasses mixture and stir until smooth. Add cranberries and stir gently. Turn into a well-greased pudding mold or round-bottomed metal mixing bowl. Fill mold 2/3 full, and cover securely with foil.
Place mold on a rack or trivet in a deep kettle. Add boiling water until it comes halfway up the outside of the mold. Cover kettle tightly, and steam 2 hours on top of stove, or until the pudding pulls away slightly from the sides of the mold. Keep water at a gentle boil over medium-low heat. Cool 10 minutes before removing from the mold. Serve warm with sauce. Serves 6 to 8.
To make sauce, combine all ingredients except vanilla in a double boiler. Cook until slightly thick, 5 to 10 minutes. Add vanilla. Serve warm.
* Pudding can be made ahead and refrigerated. Re-steam before serving.