Title: Baked Cranberry Pudding (Corrected)
Categories: Cranberry Dessert Taste
Yield: 8 Servings

1	c	Packed brown sugar
2		Eggs, separated
1/2	c	Whipping cream
2	ts	Vanilla extract
1	ts	Ground cinnamon
1/2	ts	Ground nutmeg
1 1/2	c	All-purpose flour
3	tb	Grated orange peel
1	ts	Baking powder
1/2	ts	Cream of tartar, divided
1/8	ts	Salt
3	c	Coarsely chopped cranberries
		Topping:
1	c	Sugar
1/2	c	Orange juice
2 1/2	c	Whole cranberries
		Sweentened 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 tsp. 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" springform pan. Bake at 350 F. for 45-50 minutes or until toopick inserted near center comes out clean. Meanwhile, for topping, bring sugar and orange juce to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer for 6-8 minutes or until berries begin to burst. Remove from heat and cover. When pudding tests done, place springform pan on a jelly roll pan. Spoon warm crnaberry sauce evenly over top. Return to the oven for 10 minutes. Coll 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 servings. Submitted by:Lucy Meyring, Walden, Colorado "This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm, topped with shipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch." MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 32

By Roberta Banghart on Jan 23, 1997.

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