Prep 20 mins
Cook 55 mins
Here's one that dates back to the time most of my baking was done during the winter holidays. It became a stand-in on my table for the very rich Christmas pudding my mom used to make when I was growing up! For the orange zest, I use the zest, finely chopped, from 1 large navel orange. I used to sprinkle the cake with powdered sugar before slicing, but I don't do that anymore. Preparation time does not include the 1 hour for cooling.
- 1 cup brown sugar
- 1⁄2 cup whipping cream
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon cream of tartar
- 1⁄4 cup orange zest
- 3 cups cranberries, coarsely chopped
- 1⁄4 cup unsalted butter, melted
- 1⁄4 teaspoon cream of tartar
- 1⁄8 teaspoon salt
- 1 1⁄2 cups granulated sugar
- 1⁄2 cup orange juice
- 2 1⁄2 cups cranberries, whole
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- Preheat oven to 350 degrees F & grease a springform pan.
- Separate the egg whites from the yolks & set the whites aside.
- For the pudding:.
- In a small bowl, whisk together brown sugar, cream, egg yolks, vanilla, nutmeg & cinnamon, then set aside.
- In a large bowl, stir together the flour, baking powder, cream of tartar & orange peel.
- Stir in the chopped cranberries & toss until well coated.
- Add the brown sugar mixture & melted butter, stirring until well combined. Batter will be stiff.
- In a small mixer bowl, beat the egg whites on low speed until foamy.
- Add cream of tartar & salt & beat on high until soft peaks form, then fold this into the batter & turn the resulting mixture into the springform pan.
- Place the pan on a baking sheet & bake 30-35 minutes until pudding is set & top springs back when pressed with fingertip.
- For the glaze:.
- About 10 minutes before the pudding is done, in a medium saucepan, combine the granulated sugar & orange juice, & bring to a boil over medium heat, stirring constantly, for about 5 minutes so that the sugar is melted & the mixture is foamy.
- Stir in the whole cranberries & cook over low heat for about 5 minutes or until the cranberries are coated & most have popped.
- Remove the pudding from the oven & pour the hot glaze over the top of the pudding, distributing the syrup & berries evenly.
- Bake another 10 minutes, at which time the top will still look liquid & a toothpick tester will not test clean.
- Nevertheless, remove the pudding from the oven & cool at least 1 hour on a wire rack before serving.
- Pudding may be kept, covered with foil, at room temperature overnight, if desired, & when ready to serve, reheat, uncovered, at 350 degrees F for 10-15 minutes until it is warm.
- Remove sides of the springform pan, slice & serve with whipped cream.
A delightful dessert. I did cut the ingredients in half for 10 servings though, and omitted the salt. The seasonings in this were great, and it was enjoyed by all, and there is definately enough for us tomorrow. The glaze was FANTASTIC, with an exceptional flavor. We also like the exceptional low calorie count in this. This is one to try. Made for Newest Zaar tag.