Remind You of the Holidays? Well, Me Too

Alright, gather round… So, every December, my kitchen starts to smell oddly like a spice shop collided with a cookie factory. That’s totally thanks to these Christmas Gingerbread Pudding Cups, which honestly came about because I ran out of things to do with regular gingerbread cookies (also, my nephew was eating them faster than I could bake ‘em). The first time I made these pudding cups, I didn’t expect the family to basically inhale them, but that’s what happened. People fought over the last one. Oh, and my cousin Steve called them “Christmas in a jar which you eat with a spoon” – and he never says anything nice about dessert, so you know it’s legit.

So… Why Do We Love These So Much?

I pull out this recipe when I can’t face rolling out another batch of cookie dough, or someone turns up in a snowstorm with three extra kids in tow (it’s happened, swear). My family goes absolutely bonkers for these because they hit every holiday craving: cinnamon, ginger, and that toffee-ish warmth you only get from molasses (which—real talk—used to terrify me as an ingredient until I realised it’s mostly just sticky and stubborn). Also, I never have to worry about them drying out like I do with cakes. If you’ve ever fumbled crusty, brick-like gingerbread men, you’ll appreciate the soft, cozy pudding vibe here. Plus, pudding cups are just more fun to eat, aren’t they?

Here’s What You’ll Need (Plus My Lazy Swaps)

Whole milk (about 2 cups, but I’ve definitely used oat milk in a pinch and nobody noticed, so… your call!)
Heavy cream: 1/2 cup for that rich, velvety feel; when I’m “being good” I do half-and-half—tastes almost as nice, promise
Molasses: 3 tablespoons (either dark or light, but my grandmother insisted on Brer Rabbit and, honestly, I just buy whatever’s on sale)
Brown sugar: 1/3 cup, packed (I once used coconut sugar—tasted fine, looked a bit odd)
Cornstarch: 3 tablespoons (sometimes I blend in a bit of flour if I run out, but it changes the texture a smidge)
Ground ginger: 1 1/4 teaspoons (fresh is nice but, oh, the grating—so ground it is)
Ground cinnamon: 1 teaspoon
Ground cloves: 1/8 teaspoon
A pinch of salt
Egg yolks: 2 (free range if I’m feeling virtuous, any will work really)
Vanilla extract: 1 teaspoon (Imitation vanilla is fine. Sorry, purists!)
Crushed gingerbread cookies: For the bottom of each cup (Leftover snickerdoodles work too; I tried graham crackers and… not so much)
Whipped cream: To top, and honestly the more the better. I cheat and use the spray stuff when I’m tired—don’t judge me.

Baking These Up – It’s Easier Than You Think

Crush those cookies: Just bash ‘em up with a rolling pin (or your hand, if you’ve had a rough day—no judgment). Sprinkle a handful in the bottom of each cup or ramekin. Doesn’t need to be pretty.
Mix the dry stuff: In a medium pot, whisk together the sugar, cornstarch, all the spices, and the salt.
Add the wet stuff: Pour in the milk and cream, then whisk again so nothing’s lumpy. Now’s a good time to sample a little—just don’t dip your finger in if anyone’s watching.
Time for heat: Put the pot on medium heat and stir, gently but steadily (I zone out here, but try not to let it boil over—it’ll make a real mess and smell like burnt Christmas, which isn’t the vibe).
Thicken the mixture: Keep stirring! When it starts to thicken—think fancy custard—take it off the heat.
Egg yolks in action: Whisk the egg yolks in a small bowl. Now, sneak a spoonful of the hot pudding into the yolks and stir like mad (that’s “tempering” but really, it’s stopping you from making eggy scrambled bits). Pour this back into the pot, whisk again, and return to the stove for a minute to let it all come together. Don’t panic if it looks kinda yellow at this stage; it goes away.
Add molasses and vanilla: Stir them in and watch the color change – kinda magical, honestly.
Assemble: Pour the warm pudding over the cookie base in each cup. It’ll seem runny but it sets up, promise.
Chill (the pudding, not you): Pop the cups in the fridge for a couple hours. Or as long as you can resist, which for us is about 40 minutes maximum.
Finish strong: Swirl on a load of whipped cream and, if you have any mini gingerbread men, stand one up in each cup. That’s nearly unbearably cute.

Things I’ve Learned (The Hard Way)

If you forget to temper your egg yolks, don’t chuck it out—just blend smooth with an immersion blender. It’s not the WORST thing ever.
Pudding skin: It’s real—if it really bugs you, press some plastic wrap right onto the pudding before chilling. Personally, I kinda like it?!
If you end up with no cookies left (been there), just pour pudding straight into the cups. Still great.

Tried-‘n-True Tweaks – And That One Time I Regretted It

Once I swapped half the milk for strong coffee. Kicked up the flavor—adult-only, I guess.
I tried using coconut milk instead of dairy for my vegan pal—worked, but the texture’s a little silkier and the flavor less gingerbready. Not bad, but not as Christmas-y for me.
Do not try to microwave the whole pudding—it gets patchy and weird (ask me how I know).

Needed Gear (But Improv Works Too)

A medium saucepan (if you don’t have nonstick, just soak it after—cleaning caramelized molasses is… ugh)
Whisk, but a fork and some muscle works if you’re in a rental kitchen
Serving cups/ramekins. Or, y’know, mugs—the Christmas ones from the back of your cupboard?
Plastic wrap or a lid for chilling

How To Store (If You Have Any Left…)

You’re “supposed to” keep these in the fridge, covered, for up to 2-3 days. But honestly, in my house, they vanish by breakfast the next day. If somehow forgotten, pudding will get a little thicker and you might notice the spice mellowing out, which, hot tip, I actually really like. Oh, and once I tried to freeze one—texture got kinda odd but edible. Wouldn’t recommend unless you’re deeply committed to leftovers.

How I Like to Serve These

Big swirl of whipped cream (obviously), maybe a few crushed peppermint candies sprinkled on top if it’s getting close to Christmas Eve. Sometimes we make a big deal out of it, putting the cups on a platter and letting everyone pick their favorite topping—candied ginger, more cookies, or little gold sprinkles. I personally sneak a little brandy into the adult servings… shh.

A Few Lessons Learned (Don’t Be Me)

I once tried to shortcut the chilling step in the freezer; pudding got icy, then watery. So. Just fridge it!
If you over-whisk, you can end up with bubbles. Not a tragedy, just tap the cups gently on the counter.

Answering Your Real-Life Pudding Curiosities

Can I make these ahead? Totally. I think this tastes better the next day. But if you add whipped cream too early it kind of dissolves (so wait… trust me!)
Do I need molasses? Actually, you could use golden syrup, but it’ll be lighter. I tried honey once… not the same.
Is this spicy? My kids are picky. The spice is gentle, promise—but you could reduce the ginger if you need.
Can I make it vegan? See my variation above! Use coconut milk and a vegan egg substitute; it’s pretty close, though it’s silkier and less traditional.
Any links for where to get those edible gold sprinkles? Sure thing! I usually grab these (not sponsored, just pretty). And for my standby molasses: King Arthur’s store never lets me down (at least online!).

So, there you go—Christmas pudding cups for when you want the taste of the season without the stress. If you try them, let me know how yours turn out (unless you accidentally microwave—then I’ll just offer sympathy, not solutions, ha!).

Christmas Gingerbread Pudding Cups