Gingerbread Pudding Food

GINGERBREAD PUDDING CAKE

Steps:

• Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

GINGERBREAD MEN

Steps:

• In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

GINGERBREAD BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
• Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
• In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, salt & vanilla extract, then pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard, before setting the baking dish aside for 10 minutes.
• Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
• It can be served hot, at room temperature or cold.

GINGERBREAD PUDDING CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
• Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
• Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
• Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.

GINGERBREAD BREAD PUDDING

Steps:

• Heat oven to 350°, grease an 8" square pan.
• I used a loaf size gingerbread for this, sliced and placed on a cookie sheet-toast in the oven for 5 or so minutes.
• Remove from oven, and cut into cubes.
• Place the cubes in the greased baking dish, they should just about fill the pan.
• Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the gingerbread.
• Let this sit for about 5 minutes.
• Cover the raisins with water and microwave for about one minute--drain off the water, then sprinkle them over the top of the pudding.
• Bake at 350° for 40-45 minutes.
• A knife inserted in the center will still look a bit wet, but mostly clean.
• Serve warm, with a bit of cream poured over, or whipped cream.

GINGERBREAD PUDDING

Steps:

• In a medium saucepan, whisk together whole milk, heavy cream, dark brown sugar, cornstarch and molasses. Constantly whisk over medium heat until it reaches a simmer, and the mixture slightly thickens. Remove from heat. The cornstarch will initially look lumpy, but keep whisking, and it'll smooth out. Do not boil.
• In a small bowl, whisk the egg yolks with vanilla extract, ginger, cinnamon, nutmeg and cloves for about three minutes. Add a ladle of the cream mixture to yolks and whisk constantly. Once it's incorporated, add another scoop and repeat once or twice. Pour the cream-egg mixture back into the saucepan with the rest of the cream and return to heat. Continue to whisk constantly until the mixture thickens to a pudding consistency.
• Remove from heat and add cubed butter, stirring to help it melt. Pour through a fine-mesh sieve into another bowl, directly cover the surface with plastic wrap and refrigerate until chilled. Enjoy!

HOLIDAY GINGERBREAD PUDDING CAKE!

Steps:

• Preheat oven to 350°.
• Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
• Set mixture aside.
• Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
• Add egg; continue beating until well mixed.
• Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
• Beating after each addition only until blended.
• Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
• Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
• Carefully, pour over top of batter.
• Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
• Serve warm, with ice cream if desired.

HOMEMADE STEAMED GINGERBREAD PUDDING RECIPE

Steps:

• Butter a 1.2-litre pudding basin. Set aside.
• Sieve the flour, sugar, baking powder, baking soda, and salt into a large bowl.
• Add the fresh breadcrumbs, ginger, cinnamon, and allspice and stir everything together.
• Wrap the end of the frozen butter in the butter wrapper and, holding it by the paper end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed.
• Mix in the fresh ginger, eggs, treacle and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment.
• Seal the pudding basin with a layer of foil, sealed tightly around the basin, and tie with string. Set on top of the trivet, cover with a lid, and steam for roughly 2hrs 30 minutes, topping up with water so it doesn't boil dry. check out my post about 'how to steam pudding' for more detailed, step by step instruction
• Once cooked, gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the Spiced Rum Caramel Sauce and serve hot with thick cream or vanilla ice cream.

GINGERBREAD BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
• Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
• Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
• Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.