Gingerbread Pudding. From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream. Break out your slow cooker to prepare this gooey and delicious Gingerbread Pudding Cake. Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert.

Allow the puddings to get completely cold and keep them wrapped in clingfilm until you need them. To make the sauce, all you do is gently melt together the sugar and butter until all the granules of sugar. This recipe for gingerbread men uses butterscotch pudding mix and doesn't require molasses! You can have Gingerbread Pudding using 12 ingredients and 16 steps. Here is how you cook that.

Ingredients of Gingerbread Pudding

It's 1 Cup of brown sugar light.
It's ¾ Cup of golden syrup.
It's 225 g of Butter.
Prepare 3 Cups of Ap flour.
It's 2 tsps of ginger Ground.
You need 1 Tbsp of Cinnamon.
Prepare 2 of Eggs Whole.
Prepare 1 ¼ cups of milk Whole.
It's 2 tsps of Baking soda (bicarb of soda).
Prepare ¾ cups of butter.
You need 2 ¼ cups of water.
Prepare ¾ cup of brown sugar.

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Gingerbread Pudding Cake is such a delightful (and easy!) Christmas dessert recipe! This Gingerbread Cake is gooey on the inside, caramelized on the outside. Bake the gingerbread according to the package directions; cool completely.

Gingerbread Pudding instructions

Turkey tukey and Turkey! After weeks of roasting I get a last call on getting spiced up. And this is the last one for this year especially with a white toothers who are more like a family. Well I dint have to worry too much of how to cater to our culture and I am very happy about it..
I have baked many biscuits but this one was some thing different. The one thing that led me to this was the feel to get warmer during this season and ofcourse the combination of ginger and butter. It is a good try with golden syrup which is sweet but with the warmth of ginger. I have taken this recipe after a lot of search which I successfully got the outcome where I wouldnt regret..
Heres hoping to round off this season with this recipe..
In a microwaveable bowl, gently heat the sugar, butter and golden syrup until melted. Set aside to cool once melted..
Whisk the eggs together and then pour them into the mix and continue whisking.
Add the flour and spices over the above mix and gently stir in..
Heat the milk until warm in the microwave (about 1 minute).
Whisk the bicarbonate (baking soda) into the warm milk. You will see it bubble and activate..
Whisk the milk straight into the first mix until well combined..
Butter your crock pot (or rice cooker) and pour in the batter..
In a bowl heat the butter, water and brown sugar in a bowl until the butter melts and the sugar dissolves..
Gently pour it on top of the gingerbread mix..
Place on the lid and set your crockpot or rice cooker to HIGH and cook for 2 hours.
While baking you will notice the pudding cakes rises up a lot and the liquid will bake into the cake..
After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot..
Serve warm with vanilla ice cream and Caramel sauce..

Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Pudding cakes are amazing — pull one out of the oven, and you have a fluffy cake with a warm, gooey sauce underneath it, all in the same pan. Vanilla pudding becomes a holiday dessert recipe with cinnamon and crushed cookies, finished with a gingerbread cookie and creamy Reddi-wip. A vegan, gluten-free and healthy alternative to cereal.