Baked Cranberry Pudding

• Vegetarian

• Produce

  • 3 cups Cranberries
  • 2 1/2 cups Cranberries, whole
  • 3 tbsp Orange peel

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cream of tartar
  • 1/2 tsp Nutmeg, ground
  • 1 Orange peel strips and whipped cream
  • 1/8 tsp Salt
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla extract

• Drinks

  • 1/2 cup Orange juice

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Heavy whipping cream

Found on tasteofhome.com

Description

Ingredients

• 2 large eggs, separated
• 1 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup butter, melted
• 2 teaspoons vanilla extract
• 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
• TOPPING:
• 1-1/2 cups sugar
• 1/2 cup orange juice
• 2-1/2 cups whole cranberries
• Orange peel strips and whipped cream, optional

Directions

• Directions Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°. In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange peel, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (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 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 or until sugar is dissolved. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, 6 to 8 minutes or until berries pop, stirring occasionally. Remove from heat; cover and keep warm. When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool 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 and serve with whipped cream. Yield: 10 servings. Originally published as Baked Cranberry Pudding in Taste of Home December/January 1994, p31 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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