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1
Grease 1 1/2-quart metal mold or casserole; set aside.
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2
Combine all pudding ingredients except 1/4 cup flour and cranberries in bowl.
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3
Beat at medium speed until well mixed.
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4
Toss together 1/4 cup flour and cranberries in another bowl.
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5
Stir cranberry mixture into pudding batter.
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6
Pour into prepared dish.
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7
Cover tightly with aluminum foil.
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8
Place rack in Dutch oven or roasting pan; add boiling water to just below rack.
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9
Place mold on rack.
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10
Cover; cook over medium heat at low boil 2 hours or until toothpick inserted in center comes out clean.
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11
(Add boiling water occasionally to keep water level just below rack.)
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12
Remove mold from Dutch oven; let stand 2-3 minutes.
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13
Remove aluminum foil; unmold onto large plate.
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14
Combine all sauce ingredients except vanilla in 1-quart saucepan.
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15
Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture thickens and comes to a full boil.
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16
Boil 1 minute; stir in vanilla.
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17
Serve pudding warm or cold with warm sauce.
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18
Cover sauce; store refrigerated.
