Baked cranberry pudding
1 servings
Ingredients
| Quantity | 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 |
| Chopped | ||
| ¼ | cup | Butter or margarine -- |
| Melted | ||
| Sweetened whipped cream, | ||
| Optional | ||
Directions
TOPPING
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