Printable | Taste of Home

Baked Cranberry Pudding

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

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,

Printed from tasteofhome.com Oct 11, 2008

-----------------------Fold------------------------

Baked Cranberry Pudding cont.

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.