Baked Cranberry Pudding

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 cup brown sugar packed
• 0.3 cup butter melted
• 2.5 cups cranberries whole
• 0.5 teaspoon cream of tartar divided
• 2  eggs separated
• 1.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon nutmeg 
• 0.5 cup cup heavy whipping cream 
• 0.5 cup orange juice 
• 3 tablespoons orange zest grated
• 10 servings orange zest thin
• 0.1 teaspoon salt 
• 1.5 cups sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• sauce pan
• oven
• baking pan
• toothpicks
• springform pan

Directions

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. In a large bowl, mix the flour, orange peel, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Stir in chopped cranberries. In another bowl, mix the brown sugar, cream, butter, vanilla and egg yolks.
3. Add to flour mixture; stir just until moistened. (Batter will be stiff.)
4. Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter.
5. Transfer to a greased 9-in. springform pan.
6. Bake at 350° for 45-50 minutes or until a toothpick inserted in center comes out clean.
7. Meanwhile, for topping, combine sugar and orange juice in a small saucepan; bring to a boil, stirring frequently. Cook 2-3 minutes longer or until sugar is dissolved.
8. Add cranberries; reduce heat and simmer for 6 to 8 minutes or until berries begin to burst.
9. Remove from the heat; cover and keep warm.
10. When pudding tests done, place springform pan on a 15-in. x 10-in. baking pan. Spoon cranberry mixture over top. Return to the oven; bake 10 minutes longer.
11. Cool for 10 minutes before removing sides of springform pan. Cool for at least 1 hour before serving. If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange peel strips before serving.