Ginger Pudding
A warm, spicy ginger pudding with rich molasses flavor, perfect for cozy gatherings or dessert lovers who enjoy bold, aromatic treats with a hint of ginger heat.
Ingredients
Instructions
- Beat the eggs until light and frothy.
- Add brown sugar, powdered ginger, and melted butter; mix well.
- Stir in molasses, sour milk, baking soda, and flour until thoroughly combined.
- Mix until all ingredients are smooth and well incorporated.
- Grease and flour a baking pan.
- Pour the batter into the prepared pan.
- Bake in a moderately hot oven until a toothpick inserted in the center comes out clean.
- Serve warm with your preferred sauce, such as Gingerbread sauce.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the whites until stiff peaks form, then gently fold them into the batter at the end. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the ginger flavor, consider adding fresh grated ginger along with the powdered ginger.
Serving Suggestions
This ginger pudding pairs beautifully with a warm Gingerbread sauce, which complements its flavors perfectly. Consider serving it alongside a dollop of whipped cream or a scoop of ice cream for added richness. It also makes a delightful dessert after a hearty meal, such as a roast or a warming stew.
Storage & Reheating
Store any leftover ginger pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave for about 20-30 seconds or until heated through. For a refreshing twist, serve with a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Pudding contains roughly 1005 calories, with 15g protein, 175g carbohydrates, and 27g fat. It is an excellent source of iron (35% of the Daily Value) and protein (31% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can experiment with alternative flours like whole wheat or gluten-free blends. However, keep in mind that different flours may alter the texture and flavor of the pudding. Start with a 1:1 substitution and adjust as needed.
What can I use instead of sorghum?
If sorghum is not available, you can substitute it with molasses or dark corn syrup for a similar sweetness and flavor. Just be cautious with the amount, as sorghum has a distinct taste that might not be replicated exactly.
How can I tell when the pudding is done baking?
To check if the pudding is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If there's wet batter on the toothpick, continue baking and check again after a few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).