Gingerbread Pudding Cups – A Festive No-Bake Christmas Dessert
So, Gingerbread Pudding Cups – Here’s Why I Love ‘Em
I’ve got to confess: the first time I made these gingerbread pudding cups, I’d run out of time (and, frankly, patience) to bake yet another batch of cookies during the Christmas rush. I thought, hmm, why not pudding? Turned out to be a bit of a happy accident – and now, by some strange family decree, these have to make an appearance every December. They’re cozy, they’re a breeze, and just between us, they feel a little fancy even though it’s mostly just mixing and layering. My uncle once called them “Christmas in a jar.” He also called me “kiddo” well into my thirties, but he’s not wrong about the pudding cups.
Why You’ll Want to Make These All Season
I throw these together when I need a sweet that looks impressive but won’t leave my kitchen looking like a snowstorm’s blown through. My family goes completely nuts for anything with gingerbread spices, especially if there’s whipped cream (let’s be honest). And hey, I was tired of dragging out the rolling pin, so this no-bake trick became my secret weapon. (True story: I once tried skipping the whipped cream – learned the hard way that’s basically illegal in my house!).
What You’ll Need (But Don’t Stress!)
- 150g gingerbread or gingersnap cookies: Or whatever sturdy spiced biscuit you’ve got on hand. My grandma swore by those classic McVitie’s, but grocery store generics are just fine, too.
- 3 tbsp melted unsalted butter: I’ll admit, I once used the spreadable kind and it still worked.
- 1 pack (about 100g) instant vanilla pudding powder: Butterscotch is fab too; never tried chocolate, so let me know if you do?
- 400ml whole milk: Go skim if you must, but it won’t be as creamy (just sayin’).
- 1 tsp ground ginger
- 1 tsp ground cinnamon (I sometimes use pumpkin spice when I’m feeling wild)
- 1/4 tsp ground nutmeg (a pinch more if you’re a spice fanatic)
- 250ml double cream/whipping cream: Or honestly, the aerosol stuff for a shortcut.
- 1-2 tbsp icing sugar: Or just sweeten your cream to taste – no rules.
- Crystallized ginger bits or crushed cookies for topping (optional): My niece piles on the sprinkles instead.
Here’s How I Make ‘Em (With the Occasional Detour)
- First, sort out your crumb base. Bash up your gingerbread cookies in a zip-lock bag with a rolling pin (or a hefty mug — my trusty fallback) till they’re fairly fine. Mix with the melted butter till you get sandy clumps.
- Divide the crumbs between four small glasses or jars (or mugs, because who really has enough fancy glasses for everyone?). Press down with the back of a spoon. Chill them while you do the next bit.
- In a bowl, whisk together the instant pudding mix, milk, ginger, cinnamon, and nutmeg. I use a regular balloon whisk — electric is probably quicker, but washing up? No thanks. Whisk until it thickens a little, about 2-3 minutes. This is where I usually sneak a little taste (okay, sometimes more than a taste).
- Spoon the pudding over the crumb bases, dividing evenly. It’s gonna look a bit runny at first, but don’t fret. It’ll set up in the fridge.
- Whip the cream with your icing sugar (or caster sugar, or honestly maple syrup, which is ace) until soft, fluffy peaks form. I once tried to use a fork when my beaters broke. Regret. Spoon or pipe a generous blob on each pudding, then jazz things up with crystallized ginger, extra cookie bits, or – why not? – crushed candy canes.
- Chill at least 90 minutes. Or as long as you can stand to wait. I think it tastes better the next day, but good luck with that if you’ve got snacky relatives hovering. (Looking at Simply Recipes for inspiration is my go-to while waiting!)
A Few Notes – Because I’m Still Learning
- If the pudding layer seems too soft, don’t panic – an extra 30 minutes in the fridge sorts it.
- Sometimes I run out of gingerbread, so I’ve used digestives or hobnobs. It’s not quite gingerbread, but it’s still good.
- If your whipped cream gets a bit grainy, just fold in a splash more cream. Actually, I find it works better if everything’s really cold before you start whipping.
Variations (Successes, Mishaps & All)
- I once tried stirring in a spoonful of molasses to the pudding – bit much, honestly. If you’re a real gingerbread fiend go for it, but start with half a tablespoon.
- Swapped in chocolate cookie crumbs once on a whim. Chocolate gingerbread? It’s… interesting, but the classic is still king for me.
- A splash of spiced rum in the whipped cream is a proper treat for the grown-ups.
Enough Gear to Get You Going
- Rolling pin or heavy mug for cookie bashing. I mean, I wouldn’t rush out to buy a food processor just for this.
- Mixing bowls — two is handy so you’re not rinsing halfway.
- A hand whisk (see above, but honestly, even a fork gets there, with enough elbow grease!)
- Four-ish serving glasses, cozy jam jars, or just whatever’s clean.
How to Store These (But Good Luck!)
Cover the pudding cups with a bit of clingfilm or a saucer — stashes well in the fridge for up to two days, though truthfully, mine are usually gone by breakfast the next day. If you’re prepping ahead, don’t top with whipped cream till serving so it doesn’t slump.
How I Like to Serve It (But You Do You)
Honestly, my family’s turned pudding cups into a whole Christmas Eve thing – we each add our own toppings (chocolate shavings, gingerbread people, or even a gob of salted caramel sauce, which I found here). Little spoons make it feel special, but mostly I just hand them out and watch the crowd disappear.
What I Wish I’d Known (AKA: Pro Mishaps)
- Once tried to rush the chilling step and ended up with pudding soup. Give it the whole 90 minutes, minimum. (I know, I know, patience is hard at Christmas.)
- If you overwhip the cream, hey, just swirl in some more unwhipped cream to smooth it out.
- Oh, and don’t use cookies that are too soft. The base ends up sort of… mushy. Not recommended.
Quick Questions People Actually Ask Me
- Can I make these dairy-free?
Totally — I’ve had luck with oat milk, and you can get coconut cream whips up decently for the top. The pudding pack I use thickened up fine (though maybe get an instant one that’s marked vegan, just to be sure). - What if I don’t have instant pudding mix?
You could make a quick custard from scratch (I sometimes wing it using this vanilla custard recipe). Or, you know, call it a ‘deconstructed trifle’ and stack up whipped cream and cookies a few times… Why not? - Could I try this in a big trifle dish?
I reckon so! Haven’t done it myself (yet), but I’d probably double up everything. You’ll need to allow more time for setting. - Do you think it’ll freeze?
Hmm, haven’t tried, but soft puddings tend to go a bit weird in the freezer, so I’d skip it unless you like the ‘slightly icy’ vibe. - Are kids into this?
Oh, absolutely — if you call it “Santa’s Favourite,” they’ll demolish it.
Ingredients
- 2 cups gingerbread cookies, crushed
- 2 cups vanilla pudding
- 1/2 cup whipped cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 2 tablespoons molasses
- 1/4 cup mini gingerbread cookies, for garnish
Instructions
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1In a medium bowl, combine crushed gingerbread cookies with ground cinnamon, ground ginger, and nutmeg. Set aside 1/4 cup for topping.
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2In another bowl, whisk together vanilla pudding and molasses until smooth and well combined.
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3To assemble, spoon a layer of spiced cookie crumbs into the bottom of each cup or jar.
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4Add a layer of molasses pudding, then repeat with another layer of cookie crumbs and pudding.
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5Top each cup with whipped cream and sprinkle reserved cookie crumbs over the top.
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6Garnish with mini gingerbread cookies and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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