Baked Cranberry Pudding Recipe

• 1/8 tsp Salt
• 1 cup Brown Sugar
• 2 Eggs (separated)
• 1/2 cup Whipping Cream
• 2 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1-1/2 cups All-Purpose Flour
• 3 tbsp Grated Orange Peel
• 1 tsp Baking Powder
• 1/2 tsp Cream Of Tartar
• 3 cups Fresh Cranberries (coarsely chopped)
• 1/4 cup Butter or Margarine (melted)
• Topping
  
• 1-1/2 cups Sugar
• 1/2 cup Orange Juice
• 2-1/2 cups Whole Cranberries

• In a bowl, take brown sugar and egg yolks. Then add whipping cream, vanilla, cinnamon, nutmeg to it and set it aside.
• In a large bowl, mix flour, orange peel, baking powder, 1/4 tsp cream of tartar and salt. Add chopped cranberries; stir to coat them completely. Add the above-made brown sugar mixture and butter; mix well.
• Beat egg whites until foamy. Add remaining cream of tartar to it. Now add this mixture to the above-made batter.
• Pour this batter into a greased 9-in. spring form pan and bake it at 350 degrees F for 45 to 50 minutes.
• Meanwhile, for topping, heat sugar and orange juice in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer for 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 and ladle a spoon of warm cranberry sauce over top. Return to the oven for 10 minutes.
• Before removing sides of spring form pan, let the pudding cool for 10 minutes. After taking the pudding out, cool for at least 1 hour or overnight.
• Before serving, reheat at 350 degrees F for 10 minutes.
• Baked Cranberry Pudding is ready to serve.