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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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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 Ingredients:
2 eggs, separated |
1-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons grated orange peel |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon cream of tartar, divided |
1/8 teaspoon salt |
3 cups coarsely chopped cranberries |
1 cup packed brown sugar |
1/2 cup heavy whipping cream |
1/4 cup butter, melted |
2 teaspoons vanilla extract |
topping: |
1-1/2 cups sugar |
1/2 cup orange juice |
2-1/2 cups whole cranberries |
thin orange peel strips, optional |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. In a large bowl, mix the flour, orange peel, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Stir in chopped cranberries. In another bowl, mix the brown sugar, cream, butter, vanilla and egg yolks. Add to flour mixture; stir just until moistened. (Batter will be stiff.)
3. 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 at 350° for 45-50 minutes or until a toothpick inserted in center comes out clean.
4. Meanwhile, for topping, combine sugar and orange juice in a small saucepan; bring to a boil, stirring frequently. Cook 2-3 minutes longer or until sugar is dissolved. Add cranberries; reduce heat and simmer for 6 to 8 minutes or until berries begin to burst. Remove from the heat; cover and keep warm.
5. When pudding tests done, place springform pan on a 15-in. x 10-in. baking pan. Spoon cranberry mixture over top. Return to the oven; bake 10 minutes longer.
6. Cool for 10 minutes before removing sides of springform pan. Cool for 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 peel strips before serving. Yield: 10 servings.
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