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1
Preheat oven to 350F.
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2
Whisk together flour, salt, and 1/2 cup sugar in a bowl.
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3
Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
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4
Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks.
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5
Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
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6
Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
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7
Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
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8
Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel.
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9
Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam).
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10
Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids.
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11
Serve pudding cake with syrup.
