Baked Cranberry Pudding

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Baked Cranberry Pudding is a very popular recipe. Learn how to make/prepare Baked Cranberry Pudding by following this comfortable recipe.
   
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• 1/8 tablespoon Salt
• 1 cup Brown Sugar
• 2 Eggs (separated)
• 1/2 cup Whipping Cream
• 2 tablespoon Vanilla Extract
• 1 tablespoon Ground Cinnamon
• 1/2 tablespoon Ground Nutmeg
• 1-1/2 cups All-Purpose Flour
• 3 tbsp Grated Orange Peel
• 1 tablespoon Baking Powder
• 1/2 tablespoon Cream Of Tartar
• 3 cups Fresh Cranberries (coarsely chopped)
• 1/4 cup Butter or Margarine (melted)
Topping

• 1-1/2 cups Sugar
• 1/2 cup Orange Juice
• 2-1/2 cups Whole Cranberries
In a bowl, take brownish sugar and egg yolks. Then add whipping cream, vanilla, cinnamon, nutmeg to it and set up it aside.
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.
Beat egg whites until foamy. Add left over cream of tartar to it. Now add this mixture to the above-made batter.
Pour this batter into a lubricated 9-in. spring form cooking pan and bake it at 350 degree F for 45 to 50 minutes.
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.
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.
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.
Before serving, reheat at 350 degree F for 10 minutes.
Baked Cranberry Pudding is ready to serve.
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