Cranberry Yule Pudding

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“Here's one that dates back to the time most of my baking was done during the winter holidays. It became a stand-in on my table for the very rich Christmas pudding my mom used to make when I was growing up! For the orange zest, I use the zest, finely chopped, from 1 large navel orange. I used to sprinkle the cake with powdered sugar before slicing, but I don't do that anymore. Preparation time does not include the 1 hour for cooling.”
1hr 15mins

Ingredients Nutrition


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

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