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Baked Cranberry Pudding

By: Lucy Meyring  
"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"

Rating: This weblink has been rated 7 times with an average star rating of 4.6 Read Reviews (7)

Rate/Review | 402 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 cup packed brown sugar
  • 2 eggs, separated
  • 1/2 cup whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons grated orange peel
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar, divided
  • 1/8 teaspoon salt
  • 3 cups coarsely chopped fresh 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

Directions

  1. 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 chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. (Batter will be stiff.) Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 9-in. springform pan. Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted near center comes out clean.
  2. 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 to 8 minutes or until berries begin to burst. Remove from heat and cover.
  3. When pudding tests done, place springform pan on a jelly roll pan. Spoon warm cranberry sauce 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 degrees F for 10 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2006 by JAZZY-GIRL 
We love cranberries in almost any presentation and this is awesome! Thanks so much for sharing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2006 by dave 
This cranberry pudding was a hit among cranberry lovers in my family. Everyone eles hated it.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2006 by PAPAMA 
My husband LOVED this dessert. It was a little too tart for me, though, so I gave it a four... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2007 by ORCHID979 
This was very tart. Everyone who liked cranberries loved this pudding, but everyone who... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2006 by kuratenko 
This was fabulous!! The best pudding I ever had. The pudding base came out beautiful pink from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2007 by CallieJade 
Lucy.... Thank you so much for giving "All Recipes" this wonderful dessert. I am a teenager... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2006 by asininity 
This was an excellent recipe! It's got a little bit of tartness...just the perfect amount. It... MORE

 
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