Baked Cranberry Pudding

1 cup brown sugar -- packed
2 eggs -- separated
1/2 cup whipping cream
2 tsps vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 cups all-purpose flour
3 Tbsps grated orange peel
1 tsp baking powder
1/2 tsp cream of tartar -- divided
1/8 tsp salt
3 cups coarsely chopped cranberries
1/4 cup butter or margarine -- melted

TOPPING
1 1/2 cups sugar
1/2 cup orange juice
2 1/2 cups whole cranberries
Sweetened whipped cream -- optional

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

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