Easy Gingerbread Pudding Cups: No-Bake Dessert

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📊Recipe At A Glance

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 3 hours 30 minutes (including chilling time)
Servings: 6 servings
Diet Type: Vegetarian
Cuisine: American

Gingerbread pudding cups are a delightful way to enjoy the flavors of the season in a creamy, comforting dessert.

Each cup is filled with smooth pudding that’s perfectly spiced with ginger, cinnamon, and molasses. They’re easy to make and look adorable served in small jars or glasses.

You can prepare them ahead of time, making them perfect for holiday gatherings or weeknight treats.

Top them with whipped cream, cookie crumbs, or a drizzle of caramel for an extra festive touch. These gingerbread pudding cups are simple, cozy, and guaranteed to bring holiday cheer to your table.

Why This Recipe Stands Out

No Oven Required: This stovetop pudding comes together quickly without heating up your kitchen during busy holiday cooking.
Make-Ahead Friendly: Prepare these cups up to three days in advance and store them in the refrigerator until serving time.
Authentic Gingerbread Flavor: Brown sugar and molasses create deep caramel notes while warming spices deliver traditional gingerbread taste.
Portion Control Built In: Individual serving cups make entertaining effortless and eliminate the need for slicing and plating.
Versatile Serving Options: Enjoy them plain, topped with whipped cream, or layered into trifles for creative presentations.
Budget-Friendly Elegance: Simple ingredients create an impressive dessert that looks and tastes restaurant-quality.

Ingredients You’ll Need

For the Pudding:

2 cups whole milk
1 cup heavy cream
3/4 cup dark brown sugar, packed
1/4 cup unsulphured molasses
1/4 cup cornstarch
4 large egg yolks
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For Topping (Optional):

Whipped cream
Crushed gingersnap cookies
Candied ginger pieces

Tools to Use

Medium saucepan
Mixing bowls
Whisk
Measuring cups and spoons
Fine mesh strainer
Six 6-ounce ramekins or serving cups
Plastic wrap

How to Make the Gingerbread Pudding Cup

Step-1: Heat the Milk Mixture

Pour the whole milk and heavy cream into a medium saucepan. Place it over medium heat and warm until small bubbles form around the edges.

Do not let the mixture boil. Boiling can cause the milk to curdle and ruin your pudding’s smooth texture.

Stir occasionally to prevent a skin from forming on top. The heating process takes about 5 to 7 minutes.

Step-2: Prepare the Spice Mixture

Combine the brown sugar, cornstarch, ground ginger, cinnamon, cloves, nutmeg, and salt in a separate mixing bowl.

Whisk these dry ingredients together thoroughly. Breaking up any lumps of brown sugar ensures a silky pudding without grainy bits.

The cornstarch acts as your thickening agent. The spices should smell intensely aromatic when mixed together.

Step-3: Temper the Egg Yolks

Add the egg yolks and molasses to the spice mixture. Whisk vigorously until the mixture becomes smooth and well combined.

The mixture will be thick and paste-like at first. Keep whisking until everything incorporates evenly.

Now slowly pour about one-third of the hot milk mixture into the egg bowl. Whisk constantly while pouring to gradually raise the temperature of the eggs.

This tempering process prevents the eggs from scrambling when added to the hot liquid.

Step-4: Cook the Pudding Base

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Whisk everything together until smooth.

Return the pan to medium heat. Stir continuously with your whisk in a figure-eight pattern.

This motion covers the entire bottom of the pan and prevents scorching. Cook for 8 to 10 minutes until the pudding thickens noticeably.

The mixture should coat the back of a spoon and hold its shape when you draw a line through it.

Step-5: Finish and Strain

Remove the saucepan from heat once the pudding reaches the proper consistency.

Add the butter and vanilla extract. Stir until the butter melts completely and incorporates into the pudding.

The butter adds richness and gives the pudding a glossy sheen. Pour the pudding through a fine mesh strainer into a clean bowl.

This removes any bits of cooked egg or spice clumps for an ultra-smooth texture.

Step-6: Fill the Cups

Divide the warm pudding evenly among your six ramekins or serving cups. Each cup should be filled nearly to the top.

Press a piece of plastic wrap directly onto the surface of each pudding. This prevents a skin from forming as the pudding cools.

The plastic wrap should touch the pudding completely with no air gaps.

Step-7: Chill and Set

Place the covered pudding cups in the refrigerator. Let them chill for at least 3 hours or until completely set.

The pudding will firm up as it cools. For best results, refrigerate overnight.

The flavors also develop and deepen during the chilling time. The spices meld together beautifully.

Step-8: Serve

Remove the plastic wrap from each cup before serving. Top with a generous dollop of freshly whipped cream if desired.

Sprinkle crushed gingersnap cookies over the cream for added texture and flavor.

A few pieces of candied ginger make an elegant garnish. Serve the pudding cups chilled directly from the refrigerator.

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Nutritional Information

Per Serving (1 cup):

Calories: 380
Protein: 6g
Fat: 20g
Carbohydrates: 45g
Sodium: 150mg

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Tips for Success

Use Fresh Spices: Ground spices lose potency over time. Check your spice cabinet and replace any that smell weak or dusty for maximum gingerbread flavor.
Don’t Skip the Straining: Even experienced cooks benefit from straining custard-based puddings. This step guarantees professional-quality smoothness.
Watch Your Heat: Medium heat works best for cooking pudding. High heat causes scorching on the bottom while the top remains thin.
Whisk Constantly During Cooking: Your arm might get tired, but continuous whisking prevents lumps and ensures even cooking throughout the mixture.
Taste and Adjust Spices: Everyone’s spice preference differs. Start with the recipe amounts, then add more ginger or cinnamon to suit your taste before chilling.
Use Room Temperature Eggs: Cold eggs straight from the refrigerator are harder to incorporate smoothly. Let them sit out for 30 minutes before starting.

Common Mistakes to Avoid

Boiling the Milk: Bringing milk to a rolling boil causes proteins to separate. Keep your heat moderate and watch for gentle steaming instead.
Adding Hot Liquid Too Fast: Dumping all the hot milk into eggs at once creates scrambled eggs instead of smooth pudding. Temper slowly.
Stopping Cooking Too Early: Undercooked pudding won’t set properly in the refrigerator. Cook until noticeably thick and coating your whisk heavily.
Skipping the Plastic Wrap: Exposing pudding to air creates an unpleasant rubbery skin on top. Always press wrap directly onto the surface.
Using Old Molasses: Molasses can crystallize and develop off-flavors over time. Use fresh molasses for the best taste and texture.
Not Whisking Enough: Lumpy pudding results from inadequate mixing. Whisk thoroughly at every step, especially when combining dry ingredients.

Creative Serving Ideas

Gingerbread Trifle: Layer pudding with cubed pound cake and whipped cream in clear glasses for an impressive layered dessert.
Cookie Cups: Serve the pudding in edible gingerbread cookie bowls for a whimsical presentation that kids love.
Parfait Style: Alternate layers of pudding, crushed graham crackers, and cream cheese mousse in tall glasses.
Pie Filling: Pour the pudding into a prepared gingersnap crust before chilling for an easy no-bake pie.
Ice Cream Topping: Warm leftover pudding slightly and drizzle over vanilla ice cream as a luxurious sauce.
Holiday Gift Jars: Package the pudding in decorative mason jars tied with ribbon for thoughtful homemade gifts.

Frequently Asked Questions

Can I Make This Pudding Dairy-Free?

Yes, substitute coconut milk and coconut cream for the dairy. The coconut flavor pairs beautifully with gingerbread spices. Use full-fat versions for proper thickness and richness.

How Long Does Gingerbread Pudding Keep?

Store covered pudding cups in the refrigerator for up to 4 days. The flavor actually improves after the first day as spices continue developing.

Always keep plastic wrap pressed against the surface.

Can I Freeze Gingerbread Pudding?

Freezing isn’t recommended for custard-based puddings. The texture becomes grainy and watery when thawed. Make smaller batches if you want to avoid leftovers.

Why Did My Pudding Turn Out Lumpy?

Lumps form when eggs cook too quickly or ingredients aren’t mixed thoroughly.

Always temper your eggs slowly and whisk constantly while cooking. Straining catches any lumps that do form.

Can I Use Light Brown Sugar Instead of Dark?

Light brown sugar works but produces a milder molasses flavor. Dark brown sugar creates more authentic gingerbread taste.

You could also increase the molasses slightly when using light brown sugar.

What’s the Difference Between This and Bread Pudding?

Traditional bread pudding contains cubed bread soaked in custard then baked.

This recipe creates a smooth, creamy pudding without any bread. The texture resembles chocolate pudding but with gingerbread flavors.

Do I Need to Use All the Spices Listed?

The combination of ginger, cinnamon, cloves, and nutmeg creates authentic gingerbread flavor.

Omitting one or two won’t ruin the recipe, but the taste won’t be as complex and warming.

Can I Double This Recipe?

Absolutely, double all ingredients proportionally. Use a larger saucepan to accommodate more volume.

Cooking time remains the same since you’re still working with the same depth of liquid.

My Pudding is Too Thin after Chilling. What Went Wrong?

Undercooked pudding won’t set properly. The mixture must reach full thickness on the stove before cooling.

Try cooking your next batch a few minutes longer until very thick.

Can I Use Ground Ginger From Fresh Ginger Root?

Fresh ginger provides different flavor and won’t work as a direct substitute.

Stick with dried ground ginger for this recipe. Fresh ginger would make the texture stringy and the flavor too sharp.