Baked Cranberry Pudding Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 cup: Packed brown sugar,
1 tsp: Baking powder,
2: Eggs, separated
1/2 tsp: Cream of tartar, divided
1/2 cup: Whipping cream,
1/8 tsp: Salt,
2 tsp: Vanilla extract,
3 cup: Cranberries, coarsely
1 tsp: Ground cinnamon,
Chopped,
1/2 tsp: Ground nutmeg,
1/4 cup: Butter or margarine --,
1 1/2 cup: All-purpose flour,
Melted,
3 tbsp: Grated orange peel,
TOPPING:
1 1/2 cup: Sugar,
Sweetened whipped cream,
1/2 cup: Orange juice,
Optional,
2 1/2 cup: Whole cranberries,
Directions:
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 stift.) 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 deg. 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 begin to burst. 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 deg. for 10 minutes. Serve with whipped cream if
desired. Yield: 8-10 servings
Recipe By : Taste of Home
Source from luhu.jp
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 stift.) 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 deg. 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 begin to burst. 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 deg. for 10 minutes. Serve with whipped cream if
desired. Yield: 8-10 servings
Recipe By : Taste of Home
Source from luhu.jp