Salted caramel and gingerbread puddings

Salted caramel and gingerbread puddings

The Sugar Hit!
Chris Middleton

If it’s Christmas, then there has to be gingerbread. But I’m an Aussie girl and, as much as I cannot let go of the idea that Christmas should be cold, the summer comes and proves me wrong every year. So this is my way of getting a gingerbread fix without the crackling log fire and warm mugs of spiced coffee. I make cute little individual trifles with SALTED CARAMEL PUDDING!!! Sorry to shout, but you cannot imagine how delicious these are. You’re going to want to go swimming in them, they’re so good.


Quantity Ingredient
1 small loaf store-bought gingerbread, (aka ginger cake)
250ml milk
2 tablespoons cornflour, (cornstarch)
2 egg yolks
125ml thickened cream, (35% fat)
1 batch Salted caramel
whipped cream, to serve


  1. First, cut the gingerbread into small cubes and distribute between four small serving glasses. Reserve some crumbs for garnish.
  2. Put 60 ml of the milk in a small bowl. Add the cornflour and whisk to combine, then whisk in the egg yolks.
  3. Put the remaining milk and the cream in a small saucepan and heat over medium heat until it is steaming.
  4. Slowly whisk the hot milk mixture into the egg yolk mixture, then pour the mixture back into the same saucepan and cook over medium heat, whisking constantly until the mixture just boils. Remove the pan from the heat.
  5. Whisk in 190 ml of the salted caramel, then pour this mixture over the gingerbread in the serving glasses.
  6. Chill completely in the refrigerator for about 3 hours, then serve with a dollop of whipped cream, an extra drizzle of salted caramel and a sprinkling of gingerbread crumbs.
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