"One Christmas, my husband--a Navy chaplain for 20 years--had to spend the holidays overseas, away from our two children and me. At his request, I sent him this special recipe so he could have a taste of home."
In a mixing bowl, combine all pudding ingredients in order given. Pour into a well-greased 4-cup pudding mold. Place in a deep kettle on a rack. Fill kettle with boiling water to 1-in. depth; cover kettle and boil gently. Replace water as needed. Steam about 1 hour or until pudding tests done. Let stand 5 minutes before unmolding. Meanwhile, for sauce, combine sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for about 1 minutes. Remove from heat and stir in vanilla. Serve pudding and sauce warm.