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Baked cranberry pudding

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Ingredients/Components

packed brown sugar - 1 c
vanilla extract - 2 tsp
salt - 1/8 tsp
eggs, separated - 2 item
baking powder - 1 tsp
all-purpose flour
whipping cream - 1/2 c
butter or margarine, melted - 1/4 c
grated orange peel - 3 Tbsp
ground cinnamon - 1 tsp
ground nutmeg - 1/2 tsp
orange juice - 1/2 c
whipped cream optional - 1 item
whole cranberries
cream of tartar, divided - 1/2 tsp
coarse chopped cranberries - 3 c
Add whipping cream, vanilla, cinnamon and nutmeg; set aside

How to make baked cranberry pudding:

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 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 stiff). Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 9-inch spring-form pan. Bake at 350° for 45 to 50 minutes or until a toothpick inserted near center comes out clean.Topping:1 1/2 c. sugar2 1/2 c. whole cranberries1/2 c. orange juice whipped cream (optional) 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 to 8 minutes or until berries begin to burst. Remove from heat and cover. When pudding tests done, place spring-form 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 spring-form pan. Cool at least 1 hour or overnight. Before serving, reheat at 350° for 10 minutes. Serve with whipped cream if desired. Yields 8 to 10 servings.

Recipe categories: Desserts, Cakes, Low protein.

Rating:

3.5

Average rating: 3.5, total votes: 6

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Related ingredients:

sugar, cinnamon, eggs, vanilla, salt