Title: Gingerbread Walnut Pudding with Caramel Sauce: A Heartwarming Autumn Delight
Introduction
Welcome to a heartwarming journey through the flavors of autumn with this Gingerbread Walnut Pudding topped with a rich Caramel Sauce. This dessert encapsulates the comforting essence of fall, combining aromatic spices with the nutty crunch of walnuts, all brought together by a sweet caramel drizzle. For those who love easy-to-make, soul-soothing treats, this pudding is an absolute must-try. If you’re not already subscribed, make sure to join our email list to receive this delightful recipe straight to your inbox!
Why You’ll Love This Recipe
This Gingerbread Walnut Pudding is an ode to fall flavors. Bursting with spices like ginger, cinnamon, nutmeg, and cloves, each bite is a warm hug in dessert form! It’s surprisingly easy to prepare, making it ideal for family gatherings or a cozy night in. Plus, who can resist a homemade caramel sauce?
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1/3 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/3 cup molasses
– 1 large egg
– 1/2 cup whole milk
– 1/2 cup chopped walnuts
For the Caramel Sauce:
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1/2 teaspoon vanilla extract
– Pinch of salt
Necessary Tools
– 9×9-inch baking dish
– Mixing bowls
– Whisk
– Hand mixer
– Saucepan
Ingredient Swaps and Additions
Feel free to personalize this recipe! Swap walnuts for pecans or hazelnuts. Add a handful of raisins for a fruity surprise or some chocolate chips for a decadent twist.
Step-by-Step Instructions
1. Preheat your oven to 180°C (350°F). Grease a 9×9-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, beat butter and brown sugar until fluffy. Mix in molasses and egg.
4. Gradually incorporate the dry ingredients, alternately adding milk. Stir until smooth, then fold in walnuts.
5. Pour batter into the baking dish and bake for 25-30 minutes.
6. While baking, make the caramel sauce. Melt sugar in a saucepan over medium heat until amber. Stir in butter, then heavy cream. Add vanilla and salt, then let cool slightly.
7. Once the pudding is done, drizzle with caramel sauce and serve warm.
Serving Suggestions
Pair this gingerbread delight with vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Pro Tips for Success
– Ensure all ingredients are at room temperature for a smoother batter.
– Watch the caramel sauce closely to prevent burning.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
FAQ Section
Can I make the caramel sauce in advance?
Yes, you can make it a day ahead. Store in an airtight container in the fridge and reheat before using.
Can I use a different size baking dish?
A slightly larger dish will work, but the baking time may need adjustments.
Conclusion
In every bite of this Gingerbread Walnut Pudding with Caramel Sauce, you’ll discover the comforting embrace of autumn’s finest flavors. This recipe is not only delicious but also incredibly simple to make—perfect for spreading joy and warmth. If you give this recipe a try, please leave a review or share your creation on Instagram, tagging us!
Nutritional Information
Approximate values per serving:
– Calories: 350
– Protein: 4g
– Fat: 20g
– Carbohydrates: 42g
– Sugar: 25g
Embrace the flavors of fall and spread the joy with this delightful dessert!
Gingerbread Walnut Pudding with Caramel Sauce
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease a 9x9-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat butter and brown sugar until fluffy. Mix in molasses and egg.
- Gradually incorporate the dry ingredients, alternately adding milk. Stir until smooth, then fold in walnuts.
- Pour batter into the baking dish and bake for 25-30 minutes.
- While baking, make the caramel sauce. Melt sugar in a saucepan over medium heat until amber.
- Stir in butter, then heavy cream. Add vanilla and salt, then let cool slightly.
- Once the pudding is done, drizzle with caramel sauce and serve warm.
