Grease a 1½ quart glass baking dish using something like Baker's Secret cooking spray
Put raisins and Bourbon into small deep Pyrex dish or measuring cup and microwave for 30 seconds. Set aside to steep.
In medium mixing bowl stir together the egg, molasses, melted butter and buttermilk. Add the sugar, flour, baking powder and ground cinnamon. Stir to mix. Drain raisins and add drained raisins to the batter mix. Stir to combine.
Pour batter in to baking dish and bake for 15-20 minutes or until a straw inserted into the center of the batter comes out clean.
TO MAKE BOURBON SAUCE
In a small saucepan on low heat add the butter, Bourbon, brown and white sugars, cream, Bourbon and salt. Heat on low until all is dissolved. Continue to keep warm and add chopped pecans. Pour over each piece of Molasses Pudding.
This makes 1 cup sauce.
Serve warm or hot or else it will be grainy. Do not cook too fast or too long; sauce will become grainy.
Serve hot with warm Bourbon sauce drizzled over each piece of pudding cake. If wanted you can add dollop of whipped cream.