Imagine a warm kitchen filled with the comforting aroma of spices like ginger, cinnamon, and cloves blending into a rich, aromatic symphony.
Picture the golden-brown crust of a gingerbread pudding, its soft, moist texture calling out for a scoop of vanilla ice cream. This dish has always been my go-to when I need a little warmth and nostalgia, especially during chilly evenings.
I remember one particularly hectic weeknight when my family craved something sweet and satisfying, and this pudding came to the rescue, warming our hearts and soothing our busy minds.
Whether you’re looking for a quick dessert to end a weeknight meal or a cozy treat for a leisurely Sunday supper, this gingerbread pudding fits perfectly into any occasion.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with rich spices and sweet molasses.
- Uses pantry staples like flour, sugar, and baking spices.
- Offers a comforting, warm dessert perfect for chilly evenings.
- Pairs beautifully with whipped cream or vanilla ice cream for added indulgence.
- Requires minimal prep time, making it a quick and easy dessert option.
Ingredients
- 1 cup milk — use fresh for best results.
- 1/2 cup molasses — verify it’s unsulfured for authentic taste.
- 1/2 cup brown sugar — packed tightly for accurate measurement.
- 1/4 cup butter, melted — opt for unsalted to control saltiness.
- 1 large egg — preferably at room temperature.
- 2 cups all-purpose flour — sifted for a smoother texture.
- 1 teaspoon baking soda — check expiration for effectiveness.
- 1 teaspoon ground ginger — freshly ground enhances flavor.
- 1 teaspoon ground cinnamon — choose Ceylon for a subtler taste.
- 1/2 teaspoon ground cloves — use sparingly due to strong flavor.
- 1/2 teaspoon salt — fine sea salt works well.
- 1 cup boiling water — freshly boiled for proper consistency.
Step-by-Step Method
Preheat the Oven
Set your oven to 350°F (175°C) to guarantee it’s ready for baking.
Preheating is essential for even cooking and helps achieve the perfect texture for the pudding.
Mix Wet Ingredients
In a large mixing bowl, whisk together the milk, molasses, brown sugar, melted butter, and egg.
Confirm the mixture is smooth and well combined to provide a consistent base for the pudding.
Combine Dry Ingredients
In a separate bowl, mix the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
This guarantees the spices and leavening agent are evenly distributed.
Integrate Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture.
Stir until just combined, avoiding over-mixing to maintain the pudding’s tenderness.
Add Boiling Water
Pour the boiling water into the batter and stir until smooth.
The boiling water helps activate the baking soda, contributing to the pudding’s rise and moist texture.
Prepare the Baking Dish
Grease a baking dish with butter to prevent sticking.
This step guarantees the pudding can be easily removed from the dish after baking.
Bake the Pudding
Pour the batter into the prepared baking dish.
Place it in the preheated oven and bake for 45 minutes.
Check for doneness with a toothpick; it should come out clean.
Cool Before Serving
Allow the pudding to cool in the dish for 10 minutes.
This resting period guarantees it sets properly and is ready to serve with your choice of toppings.
Ingredient Swaps
- For a dairy-free version, substitute the milk with almond milk or coconut milk, and use a plant-based butter alternative.
- Replace molasses with honey or maple syrup if it’s difficult to find or for a milder sweetness.
- Use gluten-free all-purpose flour to make the pudding suitable for those with gluten sensitivities.
- For a spicier twist, increase the amount of ground ginger or add a dash of cayenne pepper.
You Must Know
- Preheat the oven: Set your oven to 350°F (175°C) before you start mixing your ingredients to guarantee it’s at the right temperature when you’re ready to bake.
- Measure accurately: Use precise measurements, especially for molasses and spices, to maintain the authentic gingerbread taste.
- Gradually combine ingredients: Slowly mix the dry ingredients into the wet ones to avoid overmixing, which can result in a dense pudding.
- Add boiling water: Pour boiling water into the mixture for a smooth batter, ensuring all ingredients are well combined.
- Let it rest: Allow the gingerbread pudding to cool in the baking dish for 10 minutes after baking so it sets properly before serving.
Serving Tips
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with a sprinkle of powdered sugar for an elegant presentation.
- Pair with a hot cup of spiced tea or coffee to enhance the gingerbread flavors.
- Add a drizzle of caramel sauce for an extra layer of sweetness.
- Serve in individual ramekins for a sophisticated, personalized dessert experience.
Storage & Make-Ahead
Gingerbread pudding can be stored in the refrigerator for up to 3 days in an airtight container.
To make ahead, prepare the batter and refrigerate for up to 24 hours before baking.
While freezing isn’t recommended due to texture changes, freshly baked pudding retains its best quality.
Reheating
To gently reheat gingerbread pudding, use a microwave on low power.
An oven at 300°F can also be used.
Alternatively, reheat on a stovetop with low heat.
Cover to retain moisture and prevent drying.
Cultural Significance of Gingerbread
While enjoying a slice of gingerbread pudding, you might find yourself wondering about the rich tapestry of history woven into its essence.
Gingerbread’s origins trace back to ancient times, where it was first crafted by monks in medieval Europe.
Each bite carries the whispers of festive markets and royal banquets. Can you imagine the aroma wafting through bustling streets, drawing people together?
This spiced delight was often shaped into intricate designs, becoming both a culinary and artistic masterpiece. Traditionally, gingerbread was a symbol of warmth and togetherness, especially during the holiday season.
It’s fascinating how this humble dessert connects us across centuries and cultures, isn’t it? As you savor each mouthful, you’re part of a delicious legacy.
Final Thoughts
Why not give this delightful gingerbread pudding a try and bring some warmth to your dessert table?
Feel free to tweak it with a pinch of nutmeg or a splash of vanilla extract for an extra burst of flavor!
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Recipe?
Absolutely, you can use gluten-free flour for this recipe. I recommend a one-to-one gluten-free baking mix for the best results. Just make certain it’s a blend designed for baking to maintain that delightful texture and flavor. Enjoy!
What Is the Best Substitute for Molasses?
I’d suggest using maple syrup as the best substitute for molasses. It’s sweet and rich, adding depth to your dish. Honey or dark corn syrup also work, bringing their own unique flavors to your creation. Enjoy experimenting!
How Can I Make This Recipe Vegan?
I’d swap the milk for almond milk and use flaxseed meal with water instead of the egg. Replace butter with coconut oil and choose a plant-based sweetener. You’ll create a deliciously vegan treat that everyone will enjoy.
Can I Prepare the Batter in Advance?
You can definitely prepare the batter in advance! I recommend storing it in the fridge for up to a day. Just give it a gentle stir before baking to guarantee all the flavors are perfectly blended.
How Does Altitude Affect Baking This Pudding?
When baking at high altitudes, I adjust the recipe by increasing the oven temperature slightly and reducing baking time. I also add a bit more liquid and reduce sugar to prevent dryness, maintaining that moist, flavorful result.
Gingerbread Pudding
Equipment
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Whisk
- 1 Baking dish
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 cup milk
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/4 cup butter melted
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the milk, molasses, brown sugar, melted butter, and egg until smooth.
- In a separate bowl, mix the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the boiling water into the mixture and stir until smooth.
- Grease a baking dish with butter and pour the batter into the dish.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the pudding cool in the dish for 10 minutes before serving.
Notes
