Cranberry Yule Pudding

Preheat oven to 350 degrees F & grease a springform pan.

Separate the egg whites from the yolks & set the whites aside.

For the pudding:.

In a small bowl, whisk together brown sugar, cream, egg yolks, vanilla, nutmeg & cinnamon, then set aside.

In a large bowl, stir together the flour, baking powder, cream of tartar & orange peel.

Stir in the chopped cranberries & toss until well coated.

Add the brown sugar mixture & melted butter, stirring until well combined. Batter will be stiff.

In a small mixer bowl, beat the egg whites on low speed until foamy.

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.

Place the pan on a baking sheet & bake 30-35 minutes until pudding is set & top springs back when pressed with fingertip.

For the glaze:.

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.

Stir in the whole cranberries & cook over low heat for about 5 minutes or until the cranberries are coated & most have popped.

Remove the pudding from the oven & pour the hot glaze over the top of the pudding, distributing the syrup & berries evenly.

Bake another 10 minutes, at which time the top will still look liquid & a toothpick tester will not test clean.

Nevertheless, remove the pudding from the oven & cool at least 1 hour on a wire rack before serving.

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.

Remove sides of the springform pan, slice & serve with whipped cream.