Orange Cranberry Pudding

No matter how I slice it, I really am not a baker. Baking is too precise a science for me. This time of the year however most people think if you cook, you should bake. I cobbled these together for a daycare event. Actually, I love the moist and very flavorful results.

I used a lot of fresh clementine juice and a packaged pancake mix for the batter to keep it really simple. The fresh cranberries and powdered cloves helped, finally drizzled it with mapple syrup. The little ones loved it!

Orange Cranberry Pudding Cakes

Makes 18 servings

Ingredients

4 fresh clementines

1 lemon

6 eggs

1 tsp powdered cloves

1 cup ricotta cheese

1/2 cup half and half

3/4 cup fresh organic cranberries

1.5 cups pancake mix

To garnish

1 cup mapple syrup

2 tbsp tripple sec

Additional orange juice if desired

Sliced almonds

Method of Preparation

1. Squeeze the clemetines and the lemon juice. Mix them together and set aside.

2. Grate the zest of the fruit and mix with the juice.

3. Separate the eggs and whip the whites till softly peaked.

4. Beat the yolks separately and then beat with the clementine juice till pale colored and frothy.

5. Mix in the ricotta cheese and cranberries.

6. Gradually add the pancake mix and finally fold in the egg white.

7. Pre-heat the oven to 350 degrees farenheight.

8. Pour the mixture into buttered ramekins or muffin pans and bake in the oven for 30 minutes.

9. Cool slightly and unmould.

10. Mix the maple syrup with the tripple sec and additional orange juice (if using).

11. Pour about 3-4 tbsp of the mixture on the puddings. Garnish with the sliced almonds and serve.

Note: This does not result in a very sweet pudding, but I think it tastes fine with the mapple syrup. If additional sweetness is desired, some powdered sugar can be added in step 8.