Print

Easy Gingerbread Pudding Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

This Easy Gingerbread Pudding is a rich, creamy dessert infused with warm holiday spices like ginger, cinnamon, cloves, and nutmeg, sweetened with molasses to capture traditional gingerbread flavors. Topped with fluffy eggnog whipped cream and optional crushed gingersnap cookies, it’s a perfect festive treat that’s simple to prepare and delightful to enjoy during the colder months.

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

Optional Topping:

  • Crushed gingersnap cookies

Instructions

  1. Heat Liquids: Add the whole milk and heavy whipping cream to a medium saucepan and warm over medium heat until it starts to simmer, preparing the base for the pudding.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the brown sugar, cornstarch, ground ginger, cinnamon, cloves, nutmeg, and salt to evenly combine the spices and thickeners.
  3. Combine Eggs and Molasses: Add the egg yolks and molasses to the dry ingredient mix. Whisk thoroughly until a smooth paste forms, ensuring no lumps remain.
  4. Temper Egg Mixture: Gradually pour about one third of the hot milk and cream mixture into the egg and molasses mixture, whisking constantly to slowly raise the temperature and prevent the eggs from scrambling.
  5. Return to Heat: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium heat while continuously whisking to prevent lumps.
  6. Cook Pudding: Continue whisking for 8 to 10 minutes until the mixture thickens, begins to boil, and bubbles form and pop. Allow it to boil gently for an additional 30 seconds for proper setting.
  7. Add Butter and Vanilla: Remove the saucepan from heat and whisk in the unsalted butter pieces one at a time until fully melted and incorporated, then stir in the pure vanilla extract for flavor balance.
  8. Strain and Chill: Pour the pudding through a fine mesh sieve into a bowl to remove any lumps. Cover the surface directly with plastic wrap to prevent skin formation or divide into serving cups and cover. Refrigerate for at least 2 hours or overnight to chill and set.
  9. Make Eggnog Whipped Cream: In a chilled bowl, whip the heavy cream, eggnog, powdered sugar, and rum extract using a hand mixer for 5 to 6 minutes or until soft peaks form, creating a light, festive topping.
  10. Serve: Once set, stir the pudding lightly to loosen. Serve with a dollop of eggnog whipped cream and sprinkle optional crushed gingersnaps on top for added texture and spice. Enjoy your comforting holiday dessert!

Notes

  • When tempering the eggs, pour the hot liquid slowly and whisk continuously to avoid scrambled eggs.
  • Placing plastic wrap directly on the pudding surface prevents a skin from forming while chilling.
  • Using unsulphured molasses ensures a clean, rich flavor without bitterness.
  • The pudding can be made up to one day in advance and refrigerated.
  • For extra texture, top with crushed gingersnap cookies as an optional garnish.
  • Eggnog whipped cream can be made ahead and stored in the refrigerator until ready to serve.

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

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