CRANBERRY PUDDING
BUTTER SAUCE
CRANBERRY PUDDING: Cut cranberries in half. Sift flour and baking powder
together. Stir in cranberries. Beat egg, salt, molasses, and hot water
together and add the flour and cranberry mixture. Pour into an ungreased
mold, cover with foil loosely, and steam for 1 1/2 hours until pudding is
springy to touch and a toothpick comes out clean. BUTTER SAUCE: In a
saucepan melt butter, and add sugar, cream and vanilla. Cream together over
low heat until smooth and somewhat thick. Do not boil.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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