Cranberry Orange Pudding

This is a pudding. No, not like an Americanized cold pudding, but like an English pudding, like steamed bread and the like. I’m not qualified to tell you the difference.

I can just tell you what I like.

This is good. Soooo rich and yummy. We had this for our Thanksgiving dinner.

If you don’t like cranberries… well you’re not gonna like this. I’m just sayin’.

You have to beat the egg whites until stiff, adding a little cream of tartar to stabilize the peaks.

Then, you mi the chopped cranberries with the flour, cream of tartar, salt, orange peel and baking powder. This keeps the cranberries from falling to the bottom of the dessert.

Then, you mix together the remaining ingredients and fold in the egg whites.

Pour this into a greased springform pan and bake!

Bake it, then mix up your topping, with loads of cranberries. Let it boil until thickened and yummy and pour over the top of the pudding, then bake another 10 minutes to soak in.

Once it’s done, it’s wet and rich and thick and sticky.

Yep, that’s a lot of cranberries. It’s a lot of flavor and a lot of just goodness.

We love to top this with Cool Whip. Oh, baby!

The Recipe:

Baked Cranberry Orange Pudding

1 cup packed brown sugar
2 eggs separated
1/2 cup heavy whipped cream
2 tsp vanila
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups flour ( I used whole wheat white)
3 Tbl grated orange peel (2 oranges)
1 tsp baking powder
1/2 tsp cream of tartar, divided
1/8 tsp salt
3 cups corasely chopped cranberries
1/4 cup butter, melted
Topping:
1 1/2 cups sugar
1/2 cups orange juice (or juice of 2 oranges)
2 1/2 cups whole cranberries
 
-Beat egg whites until foamy, add 1/4 tsp cream of tartar, beat until soft peaks foam. . In a large bowl, combine flour, orange peel, baking powder, 1/4 tsp cream of tartar and salt. Add chopped cranberries, stirring completely to coat. In another bowl, combine brown sugar, egg yolks, whipping cream, vanilla, cinnamon, nutmeg and butter. THen, stir in the cranberry mixture, and fold in the egg whites.
Pour into a greased 9 inch springform pan. Bake at 350 for 45 – 50 minutes or until toothpick comes out clean.
For topping, add sugar and orange juice into a saucepan. Bring to a boil, cook for 3 minutes until sugar dissolves. Reduce heat, add cranberries and simmer 6-8 minutes or until berries burst. Remove from heat and set aside.
When pudding is done, place on a jelly roll pan to catch any drips. Pour cranberry sauce over top. Return to oven for 10 minutes. Cool for 10 minutes before removing sides of pan. Cool an hour or so before serving. Reheat if necessary before serving. Top with whipped topping.
 
Enjoy!
 
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