Cranberry Pudding with Butter Sauce

This is a microwave recipe

Pudding:

1 1/2 cups finely crushed dried bread crumbs
1 cup sugar
1 tablespoon flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (or less)
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/8 to 1/4 teaspoon allspice

1/3 cup butter or margarine (melted)
1/3 cup milk
1 cub coarsely chopped fresh or frozen (if frozen do not thaw) cranberries
1 egg (slightly beaten

Butter Sauce:

1/2 cup sugar
1 teaspoon cornstarch
1/2 cup whipping cream
1/4 cup butter or margarine (melted)
1/2 teaspoon vanilla

1. Grease the bottom only of a microwave-safe measuring cup; line bottom with microwave-safe waxed paper and grease again. Cooking spray works best.

2. In a large bowl combine the bread crumbs, 1 cup sugar, baking powder, salt, ginger, cinnamon and allspice.

3. Stir in butter, milk, cranberries and egg; mix well. This is a stiff batter.

4. Spoon batter into greased and lined measuring cup, press down slightly.

5. Cover very tightly with microwave-safe plastic wrap.

6. Microwave on MEDIUM for 11 to 14 minutes, rotating the measuring cup 1/2
turn halfway through cooking.

7. Pudding is done when it starts to pull away from the sides.

8. Remove plastic wrap and let stand for about 5 minutes.

9. Loosen pudding from sides of the measuring cup and invert onto a serving
plate.

10. Remove waxed paper and cool slightly.

Butter Sauce:

1. In a 4 cup microwave-safe measuring cup combine the sugar and cornstarch.

2. Stir in the whipping cream and the butter.

3. Microwave on HIGH for 1 1/2 to 2 minutes or until the mixture boils, stir once.

4.Stir in vanilla.

5. Cut pudding into wedges.

6. Pour warm sauce over wedges. Serves about 6.