Ingredients
2 large eggs, separated1 cup packed brown sugar1/2 cup heavy whipping cream1/4 cup butter, melted2 teaspoons vanilla extract1-1/2 cups all-purpose flour3 tablespoons grated orange zest1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon cream of tartar, divided1/8 teaspoon salt3 cups coarsely chopped cranberriesTOPPING:1-1/2 cups sugar1/2 cup orange juice2-1/2 cups whole cranberriesOptional: Orange zest strips and whipped cream
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°.
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.)
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.
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.
When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer.
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.
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.
