Christmas Gingerbread Pudding

Butter a pudding mold (or coffee can or bowl)

  • 6 oz. butter
  • 2/3 cup brown sugar
  • 4 eggs
  • 2 cups flour
  • 1/2 tsp baking powder
  • 2 tsp. ground ginger
  • 1/4 cup diced candied ginger
  • 1/3 cup dark corn syrup
  • 1 tsp vanilla
  • 1/2 cup finely chopped pecans

Cream butter and sugar.  Add eggs.

Add the syrup and vanilla and blend well.

Mix the flour, baking powder and ginger.  Add to butter mixture and blend well.

Add in candied ginger

Sprinkle the pecans on the bottom of the pudding mold.  Place the pudding mixture on top of the pecans in the mold and cover.

Put in a large pan of simmering water (so it comes up about halfway of the mold)

Simmer (do not boil hard) for 2 hours.

Remove and let sit about 5 minutes.

Remove to a serving platter – decorate with candied cherries if  you wish.

Butterscotch Sauce:

  • 2 oz. butter
  • 5 oz. demerara sugar
  • 1 tbsp light corn syrup
  • 5 oz (small can) evaporated milk

Melt the butter, then add the sugar and corn syrup.  Cook about 3-4 minutes, stirring constantly

Add the milk and bring to a boil.  Keep mixture on a low boil for about 3-4 minutes, stirring constantly.

Mixture will be thin but will thicken as it cools.

Serve Sauce on the pudding

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