Cranberry Yule Pudding

Directions

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