Cranberry Pudding

Ingredients:

• Flour, 3 cups
• Baking powder, 2 tsp
• Baking soda, 2 tsp
• Salt, 1 tsp
• Evaporated milk, 1 tin
• Condensed milk, 1 tin
• Molasses, 1 cup
• Warm water, 1 cup
• Cranberries, 2 cups
• Butter, 6 tbs
• Sugar, 2 cups

For the Butter Sauce (we ommited this):

• Butter, 1 cup
• Heavy cream, 2 cups
• Sugar, 2 cups
• Vanilla extract, 1 tsp

Preparation:

Cut the cranberries in half. Place them in a colander and rinse out the seeds.

In a large bowl, combine the flour, baking soda,  baking powder, and a pinch salt.

In anothe bowl, cream together the butter and  sugar until light and fluffy.

Beat in the flour mixture alternately with the milk (previously combined in a separated bowl).

Stir in the cranberries.

Grease the round pan well. Pour the cranberry mixture into the pan.

Bake in the preheated oven at 180°C for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

For the Butter Sauce:

In a saucepan, combine the butter, sugar, and cream.

Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes.

Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.