Cranberry Pudding with Vanilla Butter Sauce


For the puddings:

1 1/2 cups flour

1/4 teaspoon cloves

1/8 teaspoon allspice

1/8 teaspoon ginger

2 teaspoons baking powder

2 teaspoons baking soda

1/2 cup hot water

1/2 cup unsulfered molasses

2 cups cranberries cut in half

For the butter sauce:

1 cup whipping cream

1 cup sugar

1/2 cup Kerrygold butter

2 teaspoons vanilla


Preheat oven to 350 and grease muffin cups.

For the puddings:

Mix spices, baking powder and flour in a bowl and combine. Add chopped cranberries and stir.

In another small bowl, mix together hot water and molasses. Once combined, add the baking soda. Add to the cranberry mixture. Stir just until combined. Fill muffin cups 3/4 of the way full. Bake at 350 for 14 minutes or until a toothpick comes out clean.

For the butter sauce:

Place whipping cream, sugar and butter in a small sauce pan. Heat over medium heat until butter is melted and sugar is dissolved. Remove from heat and stir in vanilla.

Spoon over warm pudding and serve.