Gingerbread Pudding is a quick and easy Christmas Dessert for Kids.
I love the energy level in the house during these final few days before Christmas. My kids are so wound up that I just stand back and watch their shenanigans, thrilled with the fact that they still get so excited.
An easy last-minute dessert.
There is much cooking left to be done between now and Sunday, for everyone I’m sure. If you’re still in search of a kid-friendly dessert for your holiday celebrations this Gingerbread Pudding is a great treat. It’s easy to make, has a lovely creamy texture, and isn’t overly sweet. Best served with crispy cookies, like these Molasses Almond Tuiles.
This is the perfect recipe to make along with Chewy Coconut Macaroons. The pudding recipe calls for four egg yolks, and the macaroons use up the four egg whites you’ll have leftover.
The recipe is from the December 2016 Canadian Living magazine, always a great source of delicious and well-tested recipes. This pudding is the custard filling for the Chocolate Gingerbread Cream Pie
- 4 egg yolks
- 2 cups milk
- 1/3 cup sugar
- 1/3 cup cornstarch
- 2 tsp. Crosby’s Fancy Molasses
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- Pinch of nutmeg
- Pinch of cloves
- 1 tsp. vanilla
- ¼ cup whipping cream
- In a heavy saucepan, whisk the egg yolks with ½ cup of the milk, sugar, cornstarch, molasses and spices.
- In another pot, heat remaining 1 ½ cups of milk over medium just until bubbles start to form around the edges. Slowly whisk into egg yolk mixture and cook over medium heat, whisking constantly, for 3-4 minutes (until thick enough to mound on a spoon).
- Strain through a fine mesh strainer into a bowl. Stir in vanilla and place plastic wrap directly on the surface of the pudding. Refrigerate until chilled.
- When ready to serve, whip ¼ cup of whipping cream to stiff peaks and gently fold into pudding.
- Serve sprinkled with cinnamon.