| • | In a bowl, take brownish sugar and egg yolks. Then add whipping cream, vanilla, cinnamon, nutmeg to it and set up it aside.
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| • | In a large bowl, mix flour, orange peel, baking powder, 1/4 tablespoon cream of tartar and salt. Add chopped up cranberries; stir to coat them completely. Add the above-made brownish sugar mixture and butter; mix well.
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| • | Beat egg whites until foamy. Add left over cream of tartar to it. Now add this mixture to the above-made batter.
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| • | Pour this batter into a lubricated 9-in. spring form cooking pan and bake it at 350 degree F for 45 to 50 minutes.
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| • | Meanwhile, for topping, heat up sugar and orange juice in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer for 6 to 8 minutes or until berries start to burst. Remove from heat up and cover.
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| • | When pudding tests done, place spring form cooking pan on a jelly roll cooking pan and ladle a tablespoon of hot cranberry sauce all over top. Return to the oven for 10 minutes.
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| • | Before taking aside sides of spring form pan, allow the pudding cool for 10 minutes. After taking the pudding out, cool for at minimum 1 60 minutes or overnight.
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| • | Before serving, reheat at 350 degree F for 10 minutes.
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| • | Baked Cranberry Pudding is ready to serve.
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