Baked cranberry pudding

Yield: 1 servings

Measure Ingredient
1 cup Packed brown sugar
2 Eggs -- separated
½ cup Whipping cream
2 teaspoons Vanilla extract
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1½ cup All-purpose flour
3 tablespoons Grated orange peel
1½ cup Sugar
½ cup Orange juice
2½ cup Whole cranberries
1 teaspoon Baking powder
½ teaspoon Cream of tartar -- divided
⅛ teaspoon Salt
3 cups Cranberries -- coarsely
¼ cup Butter or margarine --
Sweetened whipped cream,


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, ¼ teaspoon 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 stift.) 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 deg. for 45-50 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 6-8 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 deg. for 10 minutes. Serve with whipped cream if desired. Yield: 8-10 servings

Recipe By : Taste of Home

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