Gingerbread Pudding. Place cut rolls into a large bowl. In a separate large bowl, mix sugars and spices together until combined. In another large bowl whisk together eggs and yolks.

Put a kettle of water on to heat for a water bath. Gingerbread Pudding Cake Spicy and moist, this enduring favorite is made even better with its own comforting layer of pudding. Don't forget a scoop of vanilla ice cream to take it over the top. You can cook Gingerbread Pudding using 12 ingredients and 16 steps. Here is how you cook it.

Ingredients of Gingerbread Pudding

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

Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in bowl; set aside. Add egg; continue beating until well mixed. For the Gingerbread Pudding: Add the milk and heavy cream to a medium saucepan and heat over medium heat until mixture begins to simmer.

Gingerbread Pudding step by step

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, add the brown sugar, cornstarch, ginger, cinnamon, cloves, nutmeg and salt to a medium mixing bowl and whisk together. Add egg yolks and molasses and whisk until combined and smooth. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. For the bread pudding: In a large bowl, mix together eggs, milk, syrup, salt, cinnamon and apple. Slowly add in the melted coconut oil.