Gingerbread Pudding

Well, the first big snowfall has hit Southern Ontario, and apparently that means that it’s time for craving gingerbread.

I’m trying to decide whether my first gingerbread food of the season is going to be my Gluten Free Gingerbread Loaf, Gluten Free Gingerbread Scones, or Gluten Free Gingerbread Cookies.

I’ll probably “behave myself” and make up some Protein Gingerbread Pancakes, Protein Powder Gingerbread Latte, or Keto Gingerbread Cookies... but I digress.

This easy gingerbread pudding is a recipe I developed a few years ago, then procrastinated over actually publishing.

I’d get distracted throughout the holiday season, then suddenly remember that I hadn’t actually posted it... in January or February. You know, when we’ve all had our fill of gingerbread everything!

Anyway, this festive pudding takes only a few minutes of effort. The end result is nicely spicy, and festive, without being overbearing on the seasoning level.

A cozy little treat for Christmas eve... but also something that can easily be dressed up and served at a Christmas party.

Let’s look at what you’ll need to have on hand, to make a batch of it yourself!

Ingredients

This recipe uses really basic ingredients - you shouldn’t have any trouble finding everything you need, in pretty much any grocery store. Most of the ingredients are pantry staples.

Anyway, not a lot of notes for you on this one:

Dairy

This recipe uses 2 kinds of dairy:

Heavy Cream / Heavy Whipping Cream / Whipping Cream / Double Cream, and Milk.

The heavy cream doesn’t serve any actual structural purposes - you won’t be whipping it - so it’s more or less optional. The use of cream gives it a richer feel, though.

As for the milk, you can use whatever kind of milk you like. We usually use unsweetened almond milk, to cut the lactose a bit.

If you want to swap your favourite plant based milk for the dairy in this recipe, just do the total volume in whatever you like. As I mentioned - the mouth feel won’t be quite as thick/rich, but it’ll still taste great!

Everything Else

Rounding out this recipe, you will need:

Brown Sugar
Molasses
Unsalted Butter
Cornstarch
Ground Ginger
Ground Cinnamon
Allspice
Ground Cloves
Vanilla Extract
Salt

... I don’t have anything else to add, as far as the BULK of the ingredients go, as you can see - pretty basic stuff.

I would add, though, that having some whipped cream and either nutmeg or cinnamon for garnish is always nice!

Ingredients

The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:

In a small pot, whisk together sugar, cornstarch, spices, and salt.

Slowly add heavy cream, milk, and molasses to the pot, whisking well to fully combine.

Turn element on, and cook over medium or medium high heat - whisking frequently - until the mixture is thick and coats the back of a spoon.

Be careful to not allow it come to a boil.

Remove from heat, stir in butter and vanilla extract.

Allow to cool to almost room temperature, uncovered.

Whisk one more time, and pour into serving dishes or glasses.

Cover with plastic wrap and chill completely before serving.

I like to top each with a dollop of whipped cream and some nutmeg, immediately before serving.

Leftovers

Leftovers can be kept wrapped in plastic wrap - or stored in an airtight container - in the fridge for up to 3 days.

More Gluten-Free Holiday Recipes!

Looking for something festive - for the whole family? Here are some great options!

Christmas Salad
Cranberry Chicken
Cranberry Jello Salad
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free-Fruitcake Cookies
Gluten Free Gingerbread Cookies
Gluten=Free Gingerbread Loaf
Gluten Free Gingerbread Scones
Gluten-Free Maple Pumpkin Pie
Gluten Free Pumpkin Spice Mini Doughnuts
Gluten-Free Paska [Easter Bread]
Gluten Free Sauerkraut Buns [Pyrizhky]
Gluten-Free Stuffing Recipe
Keto Gingerbread Pancakes
Pumpkin Cheese Ball - Classier Version
Pumpkin Cheese Ball - Trashier Version
Roasted Carrots & Parsnips
Sweet Potato Souffle