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Baked Cranberry Pudding

 Baked Cranberry Pudding
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
10 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 2 eggs, separated
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons grated orange peel
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cream of tartar, divided
  • 1/8 teaspoon salt
  • 3 cups coarsely chopped cranberries
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 1-1/2 cups sugar
  • 1/2 cup orange juice
  • 2-1/2 cups whole cranberries
  • Thin orange peel strips, optional

Directions

  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes.
  • In a large bowl, mix the flour, orange peel, baking powder, cinnamon,
  • nutmeg, 1/4 teaspoon cream of tartar and salt. Stir in chopped

2 of 2

Baked Cranberry Pudding (continued)

Directions (continued)

  • cranberries. In another bowl, mix the brown sugar, cream, butter,
  • vanilla and egg yolks. Add to flour mixture; stir just until
  • moistened. (Batter will be stiff.)
  • Add remaining cream of tartar to egg whites; with clean beaters, beat
  • on medium speed until soft peaks form. Fold into batter. Transfer to
  • a greased 9-in. springform pan. Bake at 350° for 45-50 minutes
  • or until a toothpick inserted in center comes out clean.
  • Meanwhile, for topping, combine sugar and orange juice in a small
  • saucepan; bring to a boil, stirring frequently. Cook 2-3 minutes
  • longer or until sugar is dissolved. Add cranberries; reduce heat and
  • simmer for 6 to 8 minutes or until berries begin to burst. Remove
  • from the heat; cover and keep warm.
  • When pudding tests done, place springform pan on a 15-in. x 10-in.
  • baking pan. Spoon cranberry mixture over top. Return to the oven;
  • bake 10 minutes longer.
  • Cool for 10 minutes before removing sides of springform pan. Cool for
  • at least 1 hour before serving. If made ahead, pudding can be warmed
  • in a 350° oven for 10 minutes. If desired, top with orange peel
  • strips before serving. Yield: 10 servings.
Nutritional Facts: 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.