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Baked Cranberry Pudding Recipe

Baked Cranberry Pudding Ingredients

  • Baked Cranberry PuddingRecipe
    Baked Cranberry PuddingRecipe

    1 cup packed brown sugar

  • 2 eggs, separated
  • 1/2 cup whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons grated orange peel
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar, divided
  • 1/8 teaspoon salt
  • 3 cups coarsely chopped fresh cranberries
  • 1/4 cup butter or margarine, melted

TOPPING:

  • 1 1/2 cups sugar
  • 1/2 cup orange juice
  • 2 1/2 cups whole cranberries

 

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. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. (Batter will be stiff.) 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 degrees F for 45 to 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 to 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 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 degrees F for 10 minutes.
  • Baked Cranberry Pudding is ready to serve.

Prep Time:20Min
Cook Time:45 Min
Ready In:1 Hr 5 Min
Servings: 8

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