Baked Cranberry Pudding Recipe

Name: Baked Cranberry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup packed brown sugar; 2 eggs, separated; 2 teaspoons vanilla; ½ teaspoon ground nutmeg; 3 tablespoons grated orange peel; ½ teaspoon cream of tartar, divided; 3 cups coarsely chopped cranberries; ¼ cup butter or ¼ cup margarine; ½ cup whipping cream; 1 teaspoon cinnamon; 1 ½ cups flour; 1 teaspoon baking powder; ⅛ teaspoon salt; 1 ½ cups sugar; 2 ½ cups cranberries; ½ cup orange juice

Servings: persons

1 cup packed brown sugar
2 eggs, separated
2 teaspoons vanilla
½ teaspoon ground nutmeg
3 tablespoons grated orange peel
½ teaspoon cream of tartar, divided
3 cups coarsely chopped cranberries
¼ cup butter or ¼ cup margarine
½ cup whipping cream
1 teaspoon cinnamon
1 ½ cups flour
1 teaspoon baking powder
⅛ teaspoon salt
1 ½ cups sugar
2 ½ cups cranberries
½ cup orange juice

1
In a bowl, combine brown sugar and egg yolks.
2
Add whipping cream, vanilla, cinnamon and nutmeg; set aside.
3
In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoons cream of tartar and salt.
4
Add chopped cranberries; stir to completely coat.
5
Add brown sugar mixture and butter; mix well.
6
(batter will be stiff).
7
Beat egg whites until foamy.
8
Add remaining cream of tartar; beat until soft peaks form.
9
Fold into batter.
10
Pour into greased 9-inch springform pan.
11
Bake at 350F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
12
TOPPING: Bring sugar and orange juce to a boil in a saucepan.
13
Cook for 3 minutes or until sugar dissolved.
14
Reduce heat; add cranberries and simmer 6-8 minutes or until berries begin to burst.
15
Remove from heat and cover.
16
When pudding tests done, place springform pan on a jellyroll pan.
17
Spoon warm cranberry sauce over top.
18
Return to oven for 10 minutes.
19
Cool for 10 minutes before removing sides of springform pan.
20
Cool at least 1 hour or overnight before serving.
21
Reheat at 350F for 10 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup packed brown sugar, 2 eggs, separated, 2 teaspoons vanilla, ½ teaspoon ground nutmeg, and more.

Yes, Baked Cranberry Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Cranberry Pudding

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