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Warm Gingerbread Pudding



  • Butter for greasing
  • 1 1/4 cups crushed gingersnaps, about 20 cookies (divided use)
  • 1 cup ladyfinger crumbs, about 14 three-inch ladyfingers
  • 6 large eggs
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup confectioners' sugar, sifted
  • 1 teaspoon grated lemon zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1/3 cup granulated sugar
  • 1/2 cup dried currants
  • 1/4 cup candied lemon and/or orange peel plus extra for garnish


  1. Heat the oven to 350 degrees F.
  2. Bring a teakettle of water to a boil.
  3. Generously coat a pudding mold or 2-quart soufflé dish with butter and coat with 1/4 cup of the crushed gingersnaps. Set the mold on a kitchen towel in a deep baking pan.
  4. Mix together the remaining 1 cup of crushed gingersnaps and the ladyfinger crumbs. Set aside.
  5. Separate the eggs. Set aside.
  6. In a stand mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, lemon zest and spices on medium speed until light in texture and fluffy, about 2 minutes.
  7. Add the egg yolks in 2 or 3 additions, scraping down the bowl with a rubber spatula after each addition and mixing until very smooth. Add half of the crumb mixture to the butter mixture and blend on low speed until evenly mixed.
  8. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on low speed until frothy. Increase the speed to medium and add the granulated sugar gradually. Increase the speed to high and continue to whip until medium peaks form.
  9. Fold the remaining crumb mixture into the egg whites. Fold the egg white mixture into the butter mixture. Finally, fold in the currants and candied citrus peel.
  10. Spoon the batter into the prepared dish. Cover the mold with its lid or with aluminum foil or parchment paper tied into place with kitchen string.
  11. Place the pudding mold or soufflé dish in a deep baking pan on a pulled-out rack in the oven. Add enough boiling water to come halfway up the sides of the mold. Carefully slide in the rack and bake the pudding, checking for doneness after 1 hour. The pudding is done when it is puffy and the sides have begun to pull away from the dish (a skewer inserted near the center of the pudding should have only a few moist crumbs clinging to it when done).
  12. Serve warm, garnished with candied citrus peel and whipped cream or vanilla sauce if desired.

Makes 8 servings.

Nutrition information per 4.5-ounce serving: 450 cal., 6 g pro., 72 g carbo., 16 g fat, 330 mg sodium, 60 mg chol., 2 g fiber

Source: Baking at Home with The Culinary Institute of America


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