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Baked Cranberry Pudding

4 reviews
Total Time
Prep: 20 min. + standing Bake: 55 min. + cooling

Recipe by Lucy Meyring, Walden, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 03, 2022

This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado

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Test Kitchen Approved

Baked Cranberry Pudding

4 reviews
Prep Time 20 min
Cook Time 55 min
Yield 10 servings

Ingredients

  • 2 large eggs, separated
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons grated orange zest
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cream of tartar, divided
  • 1/8 teaspoon salt
  • 3 cups coarsely chopped cranberries
  • TOPPING:
  • 1-1/2 cups sugar
  • 1/2 cup orange juice
  • 2-1/2 cups whole cranberries
  • Optional: Orange zest strips and whipped cream
Text Ingredients

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°.
  2. In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.)
  3. Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
  4. Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm.
  5. When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer.
  6. Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving.
  7. If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.

Nutrition Facts

1 slice: 402 calories, 10g fat (6g saturated fat), 71mg cholesterol, 143mg sodium, 75g carbohydrate (57g sugars, 3g fiber), 4g protein.

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