Description
These Mini Gingerbread Pudding Cups are a festive and cozy dessert featuring silky spiced pudding flavored with ginger, cinnamon, nutmeg, and cloves. Topped with whipped cream and gingerbread cookie crumbs, they bring the nostalgic charm of the holidays to every bite.
Ingredients
1 cup whole milk
½ cup heavy cream
⅓ cup packed brown sugar
2 tablespoons unsulphured molasses
2 tablespoons cornstarch
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
1 teaspoon vanilla extract
Whipped cream, for topping
Gingerbread cookie crumbs, for garnish
Instructions
- In a medium saucepan, whisk together brown sugar, cornstarch, ground ginger, cinnamon, nutmeg, cloves, and salt.
- Gradually whisk in the whole milk, heavy cream, and molasses until fully combined and smooth.
- Place the saucepan over medium heat and cook the mixture, whisking frequently, until it thickens and begins to bubble, about 7–10 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding into mini cups or small jars and let cool for a few minutes before refrigerating for at least 1 hour.
- Before serving, top each pudding cup with whipped cream and sprinkle with gingerbread cookie crumbs.
Notes
You can make these up to 2 days in advance—store covered in the refrigerator.
For a dairy-free version, substitute almond or oat milk and use coconut cream.
Swap molasses for maple syrup for a milder flavor.
Stir in finely chopped crystallized ginger for added spice and texture.
Add whipped cream and garnish just before serving for the best presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 15g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
