Winter 2022

Gingerbread and Butter Pudding

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Serving: 8 people

Prep Time: 30 minutes

Cook Time: 40 minutes

Gingerbread and butter pudding in a deep dish, next to a bowl of pudding topped with custard and a jar of custard.


Sliced gingerbread cake

25g butter, softened

softened 50g sultanas

1 orange, zested

2 tsp cinnamon

350ml whole milk

50ml double cream

2 large Leghorn White eggs

A pinch of Maldon Salt

25g granulated sugar, plus extra for the top

Eggnog custard:

500ml double cream

½ tsp vanilla bean paste

5 large Leghorn White egg yolks

1 cinnamon stick

50g golden caster sugar

2 tsp cornflour

½ tsp ground nutmeg

Splash of brandy (optional)


  1. Grease an ovenproof dish (roughly 25 x 25cm). Slice the gingerbread and butter each slice with the softened butter, then cut into triangles.
  2. Arrange the slices in the dish and sprinkle with the sultanas, the orange zest and cinnamon. Continue until you have used up all the slices of the gingerbread.
  3. Gently warm the double cream and milk together in a pan to scalding point but being careful to not let it boil. Crack the eggs into a large bowl and whisk together with the sugar and Maldon Salt until pale, then gradually pour in the milk mixture and whisk until smooth. Strain this through a sieve into a jug. Pour this custard mixture over the gingerbread. Preheat the oven to 180c.
  4. Once the oven is hot, sprinkle the top of the custard-soaked pudding with a little extra demerara sugar and then place it into the oven and bake for 30 – 40 mins until set.
  5. While the pudding is baking, make the eggnog custard.
  6. In a pan gently heat the cream with the vanilla paste, cinnamon stick and nutmeg until scalding point but not boiling.
  7. Place the egg yolks in a large bowl and whisk with the golden caster sugar and cornflour until pale and well combined. Then slowly add the warm cream mixture, whisking continuously to make a smooth custard base.
  8. Pass the mixture through a sieve and back into a clean pan. Heat gently, while whisking until it thickens. Add a splash of brandy if desired.Serve the warm gingerbread and butter pudding from the oven alongside the eggnog custard. Sprinkle with a little Maldon Salt to help cut through the sweetness.
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