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Baked Cranberry Pudding Recipe

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This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado

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Baked Cranberry Pudding Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 8-10 Servings

20 45 65

Ingredients

1 cup packed brown sugar
2 eggs, separated
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups all-purpose flour
3 tablespoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped cranberries
1/4 cup butter, melted
TOPPING:
1-1/2 cups sugar
1/2 cup orange juice
2-1/2 cups whole cranberries

Directions

In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. (Batter will be stiff.) Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter.
Pour into a greased 9-in. springform pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near center comes out clean.
Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar is dissolved. Reduce heat; add cranberries and simmer 6 to 8 minutes or until berries begin to burst. Remove from heat and cover.
When pudding tests done, place springform pan on a jelly roll pan. Spoon warm cranberry sauce over top. Return to the oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350° for 10 minutes. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 402 calories, 10 g fat (6 g saturated fat), 71 mg cholesterol, 143 mg sodium, 75 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Baked Cranberry Pudding in Taste of Home December/January 1994, p31

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