Baked Cranberry Pudding
Ingredients
- 1 c. packed brown sugar ⓘ
- 1/2 c. whipping cream ⓘ
- 1 tsp. ground cinnamon ⓘ
- 1 1/2 c. all-purpose flour ⓘ
- 3 Tbsp. grated orange peel ⓘ
- 1/2 tsp. cream of tartar, divided ⓘ
- 1/4 c. butter or margarine, melted ⓘ
- 2 eggs, separated ⓘ
- 3 c. coarse chopped cranberries ⓘ
- 1/2 tsp. ground nutmeg ⓘ
- 1 tsp. baking powder ⓘ
- 1/8 tsp. salt ⓘ
Instructions
- 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.
- Stir in chopped cranberries and completely coat them.
- 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 spring-form pan.
- Bake at 350° for 45 to 50 minutes or until a toothpick inserted near center comes out clean.
Nutrition & Diet Analysis (per serving)
1018
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).