Baked Cranberry Pudding

Recipe Ingredients

1 cup	160g / 5.6oz	Packed brown sugar
2		Eggs - separated
1/2 cup	118ml	Whipping cream
2 teaspoons	10ml	Vanilla extract
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
1 1/2 cups	93g / 3.3oz	All-purpose flour
3 tablespoons	45ml	Grated orange peel
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Cream of tartar - divided
1/8 teaspoon	0.6ml	Salt
3 cups	279g / 9.8oz	Coarsely chopped cranberries
		Topping
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Orange juice
2 1/2 cups	232g / 8.2oz	Whole cranberries
		Sweetened whipped cream - optional

Recipe Instructions

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 tsp. cream of tartar and salt. Stir in chopped cranberries and completely coat them.

Add brown sugar mixture and butter; mix well (Batter will be very stiff). Beat egg whites until foamy. add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 9" Springform pan. Bake at 350F for 45-50 minutes or until 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 for 6-8 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 evenly 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 F. for 10 minutes. Serve with whipped cream, if desired.

Source:
Taste of Home Magazine, Dec/Jan '94, p. 32

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