Steamed Cranberry Pudding

1. Prepare the Cranberries: Place the halved cranberries in a medium mixing bowl and toss with ½ cup flour until evenly coated, about 1 minute. Keep any flour left in the bowl.1½ cups cranberries, ½ cup flour
2. Make the Batter: In a small bowl, whisk together the remaining 1 cup flour, baking powder, and salt. In a 2-cup liquid measuring cup, stir together the molasses and baking soda, then add cold water until the liquid beneath any foam reaches the 1-cup line. The mixture may foam slightly. Immediately pour it over the floured cranberries, add the dry ingredients, and fold gently just until no dry streaks remain, about 30 seconds.½ cup molasses, 1 tsp baking soda, cold water, 1 cup flour, 2 tsp baking powder, salt
3. Prepare the Pudding Mold: Generously grease a 6-cup pudding mold or 6-cup heat-safe bowl. Spoon in the batter, smooth the top, and make sure the mold is no more than two-thirds full. Cover tightly with the mold lid or a pleated layer of parchment paper and aluminum foil secured with kitchen twine. Bring several cups of water to a boil while covering the mold.Butter or nonstick cooking spray
4. Steam the Pudding: Set a small rack or trivet inside a large, heavy pot and place the covered mold on top. Add boiling water until it reaches halfway up the sides of the mold. Cover the pot and maintain a gentle simmer over medium-low heat for 2½ to 3 hours, checking the water level every 30 to 45 minutes and adding more boiling water as needed. The pudding is done when it pulls slightly from the sides, the center springs back lightly, and a skewer inserted into the center comes out clean or with a few moist crumbs. Carefully remove the mold, uncover it away from your face, and rest it on a wire rack for 15 minutes. Loosen the edge with a thin knife and invert onto a serving plate.Warm Cream Sauce

Warm Cream Sauce

1. Prepare the Sauce: Combine sugar, butter, and heavy cream in a medium saucepan. Cook over medium-low heat, stirring frequently, until the butter melts and the sugar begins to dissolve. Bring to a gentle boil and cook for 3 minutes, stirring frequently, until smooth and slightly thickened. Remove from the heat and keep warm.1 cup sugar, ½ cup butter, ½ cup heavy cream
2. Serve: Cut the warm pudding into 8 slices and spoon the warm cream sauce generously over each serving.