Creamy Gingerbread Pudding
This Creamy Gingerbread Pudding Recipe makes for an incredibly easy holiday treat - it takes only about 5 minutes of work! Super tasty, too!
Servings: 4 Servings
Calories: 516kcal
Equipment
- Small Pot
- Whisk
Ingredients
- ⅓ cup Brown Sugar packed
- ¼ cup Cornstarch
- 1 teaspoon Ground Ginger
- ¾ teaspoon Ground Cinnamon
- ⅛ teaspoon Salt
- pinch Allspice
- pinch Ground Cloves
- 1 ¼ cups Heavy Cream
- 1 ¼ cups Milk
- ¼ cup Molasses
- 2 tablespoon Unsalted Butter
- 1 teaspoon Vanilla Extract
- Whipped Cream and Nutmeg for garnish
Instructions
- 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.
Notes
Leftovers can be kept wrapped in plastic wrap - or stored in an airtight container - in the fridge for up to 3 days.
Nutrition
Calories: 516kcal | Carbohydrates: 47g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 136mg | Potassium: 529mg | Fiber: 0.3g | Sugar: 40g | Vitamin A: 1393IU | Vitamin C: 0.5mg | Calcium: 208mg | Iron: 1mg
