Baked Cranberry Pudding
“This is an old-fashioned pudding that’s a cranberry lover’s delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch.” —Lucy Meyring, Walden, Colorado
| Servings | Prep Time | Cook Time |
| 10servings | 20minutes + standing | 55minutes + cooling |
| Servings | Prep Time |
| 10servings | 20minutes + standing |
| Cook Time |
| 55minutes + cooling |
Ingredients
- 2 large eggs separated
- 1 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup butter melted
- 2 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 3 tbsp grated orange zest
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp cream of tartar divided
- 1/8 tsp salt
- 3 cups coarsely chopped cranberries
- Topping:
- 1-1/2 cups sugar
- 1/2 cup orange juice
- 2-1/2 cups whole cranberries
- Orange zest strips and whipped cream Optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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 zest, 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 until a toothpick inserted in centre comes out clean, 45-50 minutes.
- Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. 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 zest and serve with whipped cream.
Recipe Notes
Nutrition Facts
1 slice: 402 calories, 10g fat (6g saturated fat), 71mg cholesterol, 143mg sodium, 75g carbohydrate (57g sugars, 3g fibre), 4g protein.
