Cranberry Pudding with Butter Sauce

1 1/4 cups all-purpose flour, sifted
2 teaspoons baking soda
1/4 cup molasses
1/3 cup hot water
2 cups raw, whole cranberries

Sift dry ingredients and stir in molasses. Pour hot water into mixture and blend. Stir in cranberries. Sprinkle in a few chopped nuts. Batter will be stiff. Pour into an 8-inch square greased pan. Bake at 350 degrees F for 30 minutes.

To serve, top with Butter Sauce or whipped cream.

Butter Sauce:
1 cup granulated sugar
1/2 cup butter
1/2 cup light cream or half-and-half

Cook until thoroughly dissolved and hot. Remove from heat and pour over pudding. Refrigerate any left over sauce.