| • | In a bowl, take brown sugar and egg yolks. Then add whipping cream, vanilla, cinnamon, nutmeg to it and set it aside.
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| • | In a large bowl, mix flour, orange peel, baking powder, 1/4 tsp cream of tartar and salt. Add chopped cranberries; stir to coat them completely. Add the above-made brown sugar mixture and butter; mix well.
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| • | Beat egg whites until foamy. Add remaining cream of tartar to it. Now add this mixture to the above-made batter.
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| • | Pour this batter into a greased 9-in. spring form pan and bake it at 350 degrees F for 45 to 50 minutes.
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| • | Meanwhile, for topping, heat sugar and orange juice in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer for 6 to 8 minutes or until berries begin to burst. Remove from heat and cover.
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| • | When pudding tests done, place spring form pan on a jelly roll pan and ladle a spoon of warm cranberry sauce over top. Return to the oven for 10 minutes.
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| • | Before removing sides of spring form pan, let the pudding cool for 10 minutes. After taking the pudding out, cool for at least 1 hour or overnight.
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| • | Before serving, reheat at 350 degrees F for 10 minutes.
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| • | Baked Cranberry Pudding is ready to serve. |
