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Easy Gingerbread Pudding Recipe

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★★★★★

4.5 from 67 reviews

This Easy Gingerbread Pudding is a creamy, spiced dessert perfect for the holiday season or any cozy day. Infused with warming ginger, cinnamon, cloves, nutmeg, and rich molasses, this pudding is smooth and velvety, topped with a festive eggnog whipped cream and optional crushed gingersnap cookies for added crunch. It’s simple to prepare on the stovetop and provides a delightful seasonal treat that can be chilled and served individually.

Ingredients

Scale

Gingerbread Pudding:

  • 2 and ½ cups whole milk
  • ½ cup heavy whipping cream
  • ⅔ cup light brown sugar
  • 4 tablespoons cornstarch
  • 1 and ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 large egg yolks
  • ¼ cup unsulphured molasses
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon pure vanilla extract

Eggnog Whipped Cream:

  • ½ cup heavy whipping cream, chilled
  • 2 tablespoons eggnog, chilled
  • ⅓ cup powdered sugar
  • ½ teaspoon rum extract (optional, inferred from instructions mentioning rum extract)

Optional Topping:

  • Crushed gingersnap cookies

Instructions

  1. Heat Milks: Add the whole milk and heavy cream to a medium saucepan and heat over medium heat until the mixture just begins to simmer.
  2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the brown sugar, cornstarch, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.
  3. Add Egg Yolks and Molasses: To the dry ingredients, add the egg yolks and molasses; whisk until smooth and combined. The mixture will thicken initially but continue whisking until it becomes a smooth paste.
  4. Temper Egg Mixture: Slowly pour about ⅓ of the hot milk and cream mixture into the egg mixture while whisking constantly to gradually warm the eggs without scrambling them.
  5. Return to Heat: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Place the pan back on the stove over medium heat.
  6. Cook Pudding: Cook the pudding while whisking constantly for 8–10 minutes until it thickens and starts to boil. Let it boil for an additional 30 seconds, ensuring bubbles form and pop on the surface.
  7. Add Butter and Vanilla: Remove the pan from heat and whisk in the unsalted butter cubes one at a time until completely melted and incorporated. Then stir in the pure vanilla extract.
  8. Strain and Cool: Strain the pudding through a fine mesh sieve into a bowl to remove any lumps. Cover the surface of the pudding with plastic wrap to prevent a skin from forming or divide into individual serving cups, cover, and refrigerate for at least 2 hours or overnight.
  9. Make Eggnog Whipped Cream: In a chilled bowl, whip the heavy cream, chilled eggnog, powdered sugar, and rum extract using a hand mixer for 5-6 minutes until soft peaks form.
  10. Serve: Once pudding is chilled, stir gently to loosen. Serve with a dollop of eggnog whipped cream and, if desired, sprinkle with crushed gingersnap cookies for extra texture and flavor.

Notes

  • Tempering the eggs by gradually mixing in hot milk ensures the yolks don’t scramble.
  • Cover the pudding surface with plastic wrap directly to prevent a skin from forming during cooling.
  • Using unsulphured molasses adds rich sweetness and depth to the pudding.
  • For the eggnog whipped cream, chilling the ingredients helps achieve better whipping volume.
  • Crushed gingersnap cookies add a lovely crunchy texture but can be omitted for a smoother finish.
  • This pudding can be made a day ahead, allowing flavors to meld perfectly.

Keywords: gingerbread pudding, holiday dessert, eggnog whipped cream, molasses pudding, spiced pudding, festive dessert

Find it online: https://lieblingsmahlzeit.com/easy-gingerbread-pudding-recipe/