Gingerbread Pudding With Vanilla Sauce Delight
Gingerbread Pudding With Vanilla Sauce made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 cups milk
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream for sauce
- 1/4 cup granulated sugar for sauce
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together milk, molasses, brown sugar, and melted butter until fully combined.
- Add in the eggs, one at a time, whisking continuously until smooth.
- In a separate bowl, whisk together flour, ginger, cinnamon, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until combined, but do not overmix.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- While the pudding bakes, prepare the vanilla sauce by heating the cream in a saucepan over medium heat.
- Add sugar and vanilla, whisking until the sugar has dissolved.
- Allow the sauce to simmer gently for a few minutes until slightly thickened.
- Once the pudding is done, let it cool slightly before serving with the warm vanilla sauce.