Seasonal Recipes

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)


  •  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 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).
  •     Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter.
  •     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.
  •     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.
  •     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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