A warm, soft gingerbread pudding is simple to make and tastes like home.

introduction

This gingerbread pudding is soft, spiced, and quick to bake. It uses easy pantry items. If you enjoy other gingerbread treats, you might also like chocolate gingerbread cake pops, which use similar flavors.

why make this recipe

Make this recipe because it is fast, cozy, and good for cold days. It needs no fuss and gives a warm dessert for family or guests. The pudding is moist and full of ginger and cinnamon.

how to make Gingerbread Pudding

Start by mixing the dry and wet parts separately, then combine. This recipe works well in a single bowl and bakes in one pan. For a different gingerbread twist, try a cookie-style idea like gingerbread cheesecake cookies for a firmer treat.

Ingredients :

1 cup all-purpose flour
1 cup brown sugar (Packed)
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup milk (Or almond milk for a dairy-free option)
1/4 cup vegetable oil or melted coconut oil
1/2 cup molasses (Substitutions possible, see notes)
whipped cream (for serving)
chopped nuts (for serving)
a drizzle of honey (optional)

Directions

Preparation:
Preheat the oven to 350°F (175°C). Grease a baking dish. Whisk flour, brown sugar, ginger, cinnamon, nutmeg, baking powder, and salt in a bowl. In another bowl, beat the eggs, then add milk, oil, and molasses. Mix the wet into the dry until just combined.

Baking:
Pour the batter into the prepared dish. Bake 25–35 minutes, or until a toothpick in the center comes out clean. Let it rest a few minutes after baking.

Serving:
Serve warm. Add whipped cream, chopped nuts, and a small drizzle of honey if you like.

how to serve Gingerbread Pudding

Serve warm in small bowls. Add a spoon of whipped cream on top. Sprinkle chopped nuts for crunch. A light drizzle of honey adds shine and extra taste.

how to store Gingerbread Pudding

Cool the pudding to room temperature. Cover and keep in the fridge for up to 3 days. To reheat, warm small portions in the microwave for 20–40 seconds or heat in the oven at low temp until warm.

tips to make Gingerbread Pudding

Use room temperature eggs for a smoother mix.
Do not overmix the batter; mix until just combined.
If you want less strong flavor, use 1/3 cup molasses or mix molasses with maple syrup.
For a dairy-free version, use almond milk and coconut oil. You can also find ideas for other gingerbread treats like gingerbread cookie bars to serve with this pudding.

variation (if any)

Add a small cup of chopped apples for a fruity version.
Stir in 1/4 cup raisins or chopped dates.
Replace half the flour with whole wheat for a nuttier taste.
Add orange zest to the batter for bright flavor.

FAQs

Q: Can I make this pudding in ramekins?
A: Yes. Bake time will be shorter—check after 12–18 minutes.

Q: Can I use white sugar instead of brown sugar?
A: You can, but brown sugar adds moisture and a deeper flavor.

Q: Is there a gluten-free option?
A: Yes. Use a 1:1 gluten-free flour blend. The texture may change slightly.

Q: Can I freeze the pudding?
A: You can freeze cooked pudding in an airtight container for up to 1 month. Thaw in the fridge and warm before serving.

Conclusion

For another take on a classic gingerbread dessert and extra serving ideas, see Gingerbread Pudding – Burrata and Bubbles.

Gingerbread Pudding

Author: kaoucheegmail-com
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A warm, soft gingerbread pudding that’s simple to make and perfect for cozy days.

Ingredients

Scale

1 cup all-purpose flour
1 cup brown sugar (packed)
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup milk (or almond milk for a dairy-free option)
1/4 cup vegetable oil or melted coconut oil
1/2 cup molasses (substitutions possible)
Whipped cream (for serving)
Chopped nuts (for serving)
A drizzle of honey (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a baking dish.
In a bowl, whisk together the flour, brown sugar, ginger, cinnamon, nutmeg, baking powder, and salt.
In another bowl, beat the eggs, then add milk, oil, and molasses.
Mix the wet ingredients into the dry ingredients until just combined.
Pour the batter into the prepared dish and bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
Let it rest for a few minutes after baking and then serve warm.
Top with whipped cream, chopped nuts, and a drizzle of honey if desired.

Notes

Use room temperature eggs for a smoother mix. Do not overmix the batter; mix until just combined. For a dairy-free version, use almond milk and coconut oil.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg

Keywords: gingerbread, pudding, dessert, cozy, quick, cinnamon