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1
Cut the cranberries in half.
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2
Place them in a colander and rinse out the seeds.
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3
In a large bowl, combine 2 2/3 cup flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and a pinch salt.
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4
Gradually mix in 1 cup dark molasses and 1 cup warm water.
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5
Fold in the cranberries.
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6
Grease the round pan well.
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7
Pour the cranberry mixture into the pan.
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8
Fill the steamer with water, and place the pan in the steamer.
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9
If you dont have a steamer, take a large stock pot and place something in the bottom to elevate the cake pan, like a trivet, cookie cutter, empty tuna can, or folded dish towel.
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10
Then place the pan on top and fill the pot with water about half-way up the side of the pan.
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11
Bring the water to a boil, and steam for about 2 1/2 hours, checking the water level periodically (around every 30 minutes or so) and refilling as needed.
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12
The pudding is done when you can insert a toothpick into the center and it comes out clean.
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13
Allow the pudding to cool (the pudding can also be made in advance and kept on the counter or in the fridge until ready to serve).
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14
When ready to serve, make the butter sauce: in a saucepan over low heat, melt 1/2 cup butter, stirring often.
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15
Stir in 1/2 cup half-and-half and 1 cup sugar, then add 1/2 teaspoon vanilla.
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16
To serve, cut the pudding into pieces and drizzle with butter sauce.
