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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Such a delicious pudding, I love anything with cranberries!! Ingredients:
1 cup packed brown sugar |
2 eggs, separated |
2 teaspoons vanilla |
1/2 teaspoon ground nutmeg |
3 tablespoons grated orange peel |
1/2 teaspoon cream of tartar, divided |
3 cups coarsely chopped cranberries |
1/4 cup butter or 1/4 cup margarine |
1/2 cup whipping cream |
1 teaspoon cinnamon |
1 1/2 cups flour |
1 teaspoon baking powder |
1/8 teaspoon salt |
1 1/2 cups sugar |
2 1/2 cups cranberries |
1/2 cup orange juice |
Directions:
1. In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon and nutmeg; set aside.
2. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoons cream of tartar and salt. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. (batter will be stiff).
3. Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter.
4. Pour into greased 9-inch springform pan. Bake at 350F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
5. TOPPING: Bring sugar and orange juce to a boil in a saucepan. Cook for 3 minutes or until sugar dissolved. Reduce heat; add cranberries and simmer 6-8 minutes or until berries begin to burst. Remove from heat and cover.
6. When pudding tests done, place springform pan on a jellyroll pan. Spoon warm cranberry sauce over top. Return to 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 350F for 10 minutes.
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