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 teaspoon cream of tartar and salt. Add cranberries and stir to
completely coat. Add brown sugar mixture and butter; mix well. (Batter will be
Pour into a greased 9 inch springform. Bake at 350°F for 45-50 minutes or until a toothpick inserted near center comes out clean.
Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer 6-8 minutes or until berries pop.
Remove from heat and cover. When pudding tests done, place springform pan on a jelly roll pan. Spoon warm cranberry sauce evenly over top. Return to the 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 350°F for 10 minutes. Serve with whipped cream if desired.
Yield: 8-10 serving
NOTES : 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.
Serving Size : 8