Cranberry Yule Pudding
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 20
Ingredients
- 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
Directions
- 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.
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