Vintage Cookbook Exploration #11 Steamed Cranberry Pudding

Steamed Cranberry Pudding

2 Heaping Cups of Cranberries, washed, cut in half and floured
1-1/3 Cups Flour
1/8 teaspoon Salt
1/2 Cup Molasses
2 teaspoons Baking Soda
1/3 Cup Hot Water

Orange Sauce:
1/2 Cup Butter
1 Cup Sugar
1/2 Cup Cream
Juice and Rind of 1 Orange

Add flour, molasses, soda, water, then cranberries. Pour into a greased bundt pan or steaming container. Steam 1-1/2 hours.
Orange Sauce: Cream together butter and sugar. Add cream and heat. Add orange juice and rind. Pour over warm or cold cranberry pudding. If frozen, best if wrapped in foil and heated shortly before serving.

I put the cut cranberries into a ziploc and about 1/3 cup flour and shook the bag to coat. I happen to have a nice large steamer and I put the dough in a oiled spring form pan with parchment paper on bottom. For the sauce I microwaved the butter and put in all the rest of the ingredients in.