In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a Dutch oven on a rack. Fill pan with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold.
Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding. Yield: 6-8 servings.