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1
Preheat oven to 350 degrees F & grease a springform pan.
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2
Separate the egg whites from the yolks & set the whites aside.
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3
For the pudding:.
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4
In a small bowl, whisk together brown sugar, cream, egg yolks, vanilla, nutmeg & cinnamon, then set aside.
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5
In a large bowl, stir together the flour, baking powder, cream of tartar & orange peel.
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6
Stir in the chopped cranberries & toss until well coated.
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7
Add the brown sugar mixture & melted butter, stirring until well combined.
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8
Batter will be stiff.
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9
In a small mixer bowl, beat the egg whites on low speed until foamy.
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10
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.
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11
Place the pan on a baking sheet & bake 30-35 minutes until pudding is set & top springs back when pressed with fingertip.
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12
For the glaze:.
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13
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.
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14
Stir in the whole cranberries & cook over low heat for about 5 minutes or until the cranberries are coated & most have popped.
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15
Remove the pudding from the oven & pour the hot glaze over the top of the pudding, distributing the syrup & berries evenly.
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16
Bake another 10 minutes, at which time the top will still look liquid & a toothpick tester will not test clean.
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17
Nevertheless, remove the pudding from the oven & cool at least 1 hour on a wire rack before serving.
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18
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.
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19
Remove sides of the springform pan, slice & serve with whipped cream.
