Yes, you read the title right. This is Gingerbread Self Saucing Pudding, but it’s o-k. I know anything with gingerbread in the title is destined to inspire a holiday-shopping-related panic attack. But everything is fine, it’s still November. You still have a ton of time before you have to stuff those stockings or figure out what non-awkward present to give your awkward boss. In my opinion, this is when gingerbread tastes the best. It’s been almost a whole year since you had it, you actually have time to enjoy it and you’re not motivated by holiday-induced stress eating. That last one may be more about me than it is about you.
This Gingerbread Self-Saucing Pudding it a hybrid of two desserts my grandmother used to make when my family would head over to her place most Sundays. Gingerbread and an amazing dark chocolate self saucing pudding (I’ve seen it referred to as a Chocolate Cobbler elsewhere). My grandmother’s gingerbread was always made in a brownie pan and cut into squares. It was more of a cake than anything resembling a man-shaped cookie.
Anyway, both desserts always seem deliriously cozy to me and with temperatures in Toronto about to take a nose-dive, I found myself craving both desserts simultaneously. Rather than getting all Sophie’s Choice about it, I decided to combine the two to create a dessert of unstoppable comfort. And voila, Gingerbread Self Saucing Pudding was born.
So you see, my decision to make this showstopper was barely motivated by that looming season that is still totally fine to ignore. I actually always thought it was funny that gingerbread was and is so closely tied to all things Christmas. My grandmother used to make gingerbread at any point between October and March, and I never really built gingerbread houses. In fact, I didn’t build a gingerbread house until I was in High School. To me, gingerbread was a Sunday night dessert, not a season-specific building material.
For this reason, I feel like this Gingerbread Self Saucing Pudding is a great way to ease into the holidays. It’s super cozy for when the temperatures take a sudden dip – as they are want to do in November – and it’s not quite as obviously Christmassy as, say, Egg Nog. I’m of the mind that if you start making with the holly jolly too early you’ll be well over it by the time the 25th rolls around. The holidays are a marathon, not a sprint. So, I say go easy and pace yourself with this Gingerbread Self-Saucing Pudding.
So take a deep breath and a big bite, because the Holidays are coming. And while this season has its share of stresses, it has a lot of joy too. S0 savor each crumb and try to stay sane.
- 2 tablespoon ginger
- 2 tablespoon cinnamon
- 2 tablespoon allspice
- 1 tablespoon cloves
- 2 teaspoons nutmeg
- 2 teaspoons cardamom
- Pinch of black pepper
- 1 1/2 cups flour
- 3/4 cup brown sugar, divided
- 2 tablespoon gingerbread spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1 cup milk
- 3 tablespoons butter, chopped
- 1 tablespoon grated ginger
- 2 cups boiling water
- Preheat the oven to 350F.
- In a large mixing bowl, whisk together the flour, gingerbread spice, baking powder, salt, and 1/2 cup of the brown sugar. Make a well in the centre of the dry mixture then pour in the milk and the melted butter. Stir to incorporate.
- Spoon the batter into a small greased casserole dish. Using a knife or an offset spatula, spread the batter so it is equally distributed across the bottom of the dish. Set aside.
- In a heat safe bowl, place all of the sauce ingredients. Stir until the butter is melted, then pour the sauce over the batter. Do not stir.
- Sprinkle the remaining 1/4 cup of sugar over the dish.
- Bake the pudding for 40-45 minutes, Let cool for ten minutes, then serve with a scoop of vanilla ice cream.