Baked Cranberry Pudding Recipe

By ClaudiaJan

Ingredients

• TOPPING:
• 2 eggs, separated
• 1-1/2 cups 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
• 1-1/2 cups sugar
• 1/2 cup orange juice
• 2-1/2 cups whole cranberries
• Thin orange peel strips, optional

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

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 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.