Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 402
  • Fat:
  • 10 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 71 mg
  • Sodium:
  • 143 mg
  • Carbohydrate:
  • 75 g
  • Fiber:
  • 3 g
  • Protein:
  • 4 g


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Baked Cranberry Pudding

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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

SERVINGS: 8-10

CATEGORY: Dessert

METHOD: Baked

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

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 to 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 dissolves. 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.


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