Gingerbread Puddings With Candied Apples Recipes

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GINGERBREAD PUDDINGS WITH CANDIED APPLES



Gingerbread Puddings with Candied Apples image

Provided by Gabrielle Hamilton

Categories     Fruit Juice     Milk/Cream     Mixer     Egg     Fruit     Ginger     Dessert     Bake     Christmas     Apple     Spice     Winter     Molasses     Simmer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 28

Candied apple garnish
8 cups unsweetened apple cider or apple juice
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/3-inch cubes (about 4 1/2 cups)
3/4 cup (packed) golden brown sugar
Gingerbread
1 3/4 cups all purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon finely ground black pepper
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
1 large egg
3/4 cup mild-flavored (light) molasses
1/2 cup boiling water
Puddings
3 cups whole milk
2 4-inch-long pieces fresh ginger (about 4 ounces), peeled, thickly sliced
1 tablespoon whole black peppercorns
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
Pinch of salt
Ice cream or crème fraîche*
*Available at some supermarkets and at specialty foods stores.

Steps:

  • For candied apple garnish:
  • Combine all ingredients in large pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until apples are soft and translucent and cider coats apples thickly, stirring occasionally, about 2 hours. Transfer to bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
  • For gingerbread:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 7 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and egg and beat until blended. Beat in molasses, then flour mixture. Using rubber spatula, stir in 1/2 cup boiling water. Transfer batter to prepared pan.
  • Bake gingerbread until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool gingerbread completely in pan. DO AHEAD Can be made 1 day ahead. Cover pan with foil; let stand at room temperature.
  • For puddings:
  • Preheat oven to 325°F. Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer. Remove from heat. Whisk eggs, sugar, vanilla, ground ginger, and salt in medium bowl to blend. Gradually whisk hot milk mixture into egg mixture. Strain custard into medium bowl; discard solids in strainer.
  • Cut enough gingerbread into 1/2-inch cubes to measure 5 1/3 cups (reserve any remaining gingerbread for another use). Divide gingerbread cubes among eight 3/4-cup custard cups or ramekins. Pour custard over gingerbread in each cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.
  • Place cups in roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Cover pan with foil. Bake puddings until set, about 1 hour. Remove from water bath.
  • Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream.

GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCE



Gingerbread Christmas Pudding with Orange Hard Sauce image

Categories     Cake     Mixer     Ginger     Dessert     Steam     Christmas     Orange     Spice     Brandy     Winter     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Hard Sauce
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons brandy
1 teaspoon grated orange peel
Pudding
Nonstick vegetable oil spray
11/4 cups all purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 large eggs
1/2 cup orange marmalade
1/4 cup mild-flavored (light) molasses
1 teaspoon grated orange peel

Steps:

  • For sauce:
  • Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • For pudding:
  • Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
  • Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.

EXCELLENT APPLE GINGERBREAD



Excellent Apple Gingerbread image

This is a traditional Polish Christmas gingerbread with apple filling. Believe me, it is excellent and easy to make!

Provided by Izabela

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 3h30m

Yield 8

Number Of Ingredients 25

¼ cup butter
3 Granny Smith apples - peeled, cored and chopped
¾ cup butter at room temperature
1 tablespoon honey
½ cup white sugar
½ cup packed brown sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon salt
½ cup milk
½ cup chopped walnuts
1 egg white
1 teaspoon ground cinnamon
½ cup chopped walnuts
1 tablespoon brown sugar
½ cup butter, softened
1 cup confectioners' sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (20 ounce) can apple pie filling

Steps:

  • Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  • In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
  • Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
  • To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
  • Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
  • To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

Nutrition Facts : Calories 918.4 calories, Carbohydrate 99.1 g, Cholesterol 170 mg, Fat 56.1 g, Fiber 4.1 g, Protein 10.8 g, SaturatedFat 29.6 g, Sodium 784.2 mg, Sugar 51.8 g

GINGERBREAD AND APPLE LOAF



Gingerbread and Apple Loaf image

An easy-to-make cake all done in one pan (saves washing up). The spices can be adjusted to taste.

Provided by PLMLee

Categories     Bread     Quick Bread Recipes

Time 50m

Yield 8

Number Of Ingredients 9

¾ cup golden syrup
¾ cup water
¾ cup butter
½ cup brown sugar
2 apples, peeled, or more to taste
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons ground ginger
1 ½ teaspoons ground allspice

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter 1 large loaf pan or 2 smaller ones.
  • Warm up syrup, water, butter, and sugar in a pan over low heat until butter and sugar are just melted. Remove from heat and mix well.
  • Grate apples directly into the pan. Sift flour, baking soda, ginger, and allspice into the batter. Stir until just combined; do not overmix. Pour batter into the prepared pan(s).
  • Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 35 minutes.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 69.2 g, Cholesterol 45.8 mg, Fat 17.7 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 11 g, Sodium 383.6 mg, Sugar 25.2 g

APPLE-GINGER PUDDING



Apple-Ginger Pudding image

Provided by Florence Fabricant

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

6 tablespoons butter
3 cups apples, peeled, cored and sliced
3 tablespoons plus 1/2 cup sugar
1/2 cup finely diced crystalized ginger
3 1/2 cups firm-textured white bread in 1/2-inch cubes
3 eggs
2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon ground ginger

Steps:

  • Butter a six- to eight-cup mold, casserole or baking dish.
  • Melt two tablespoons of the butter in a large, heavy skillet over medium-high heat. When the foam subsides, add the apples, increase heat to high and saute the apples, turning them frequently for about five minutes until they begin to color. Do not allow them to become soft or lose their shape.
  • Add three tablespoons sugar and saute another minute or two, until the sugar begins to caramelize. Stir in the crystalized ginger, remove from heat and transfer the apples and ginger to a bowl.
  • Reduce heat to low, add the remaining four tablespoons of butter to the skillet. When the butter has melted, scrape the pan to loosen any bits of caramelized sugar clinging to it. Add the bread cubes and toss them in the butter until they are evenly coated.
  • Scatter half the apples and ginger into the baking dish. Cover with half the bread cubes. Repeat the layers.
  • Preheat oven to 375 degrees.
  • Lightly beat the eggs and one-half cup of sugar. Scald the milk. Slowly pour the scalded milk in a thin stream into the egg mixture, stirring constantly. Stir in the vanilla and ground ginger. Pour over the apples and bread in the baking dish.
  • Set the dish in a pan and add boiling water to come halfway up the sides of the baking dish. Place in the middle of the oven and bake 45 minutes, until the top is crusty and golden. Serve while still warm.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 141 milligrams, Sugar 26 grams, TransFat 0 grams

APPLE GINGERBREAD



Apple Gingerbread image

A slice of spicy gingerbread fresh from the oven will warm you up on a wintry day! The apples are a nice variation and really add to the flavor.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20-24 servings.

Number Of Ingredients 12

4 to 5 cups sliced peeled tart apples
1-1/2 cups sugar, divided
1 cup dark molasses
1/2 cup butter, softened
2 large eggs, lightly beaten
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup boiling water

Steps:

  • Arrange apple slices in a greased 17x11x1-in. pan. Sprinkle with 1/2 cup sugar. Bake at 350° for 5 minutes. Remove from oven. , In a small bowl, mix remaining sugar with molasses and butter until smooth. Mix in eggs. , In a large bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt. Add molasses mixture and beat until smooth. Add boiling water and mix. Pour batter over apples and spread evenly in pan. , Bake for 30 minutes or until cake tests done.

Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

EASY APPLE GINGERBREAD PUDDING



Easy Apple Gingerbread Pudding image

Comfort food to keep you warm. Serve with some cream, custard or even ice cream. I like a dollop of whipped cream with mine!!

Provided by Jen T

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

3 -4 apples
1/2 cup sugar
1/3 cup water
1 teaspoon ginger
1 cup flour
1/3 cup sugar
1 teaspoon baking soda
1/2 cup water
2 ounces butter
1/2 cup golden syrup

Steps:

  • Peel and slice apples into an ovenproof dish.
  • Sprinkle over the sugar and water.
  • Place in oven at 350'F/180'C while preparing the topping.
  • TOPPING:.
  • Sift flour, ginger and soda into a bowl.
  • Add sugar.
  • Heat butter and golden syrup and mix into dry ingredients.
  • Pour over hot apples and bake for 30-45minutes.
  • Serve warm.

APPLE GINGERBREAD BREAD PUDDING



Apple Gingerbread Bread Pudding image

Make and share this Apple Gingerbread Bread Pudding recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h45m

Yield 6-9 serving(s)

Number Of Ingredients 11

1/2 loaf gingerbread, diced into small cubes (see my gingerbread Gingerbread)
1 mcintosh apple, peeled and diced
1/2 cup currants
2 cups milk
1/2 cup cream
1/2 vanilla bean, cut lengthwise and bean scraped
3 whole eggs
2 egg yolks
1/2 cup sugar
1/2 teaspoon cinnamon
1 dash salt

Steps:

  • Cut the gingerbread into cubes. Place in a generously buttered 8 x 8 x 2" pan. Top with the apple and currants. Set aside.
  • Scald the milk, cream, and vanilla bean. Meanwhile, in a bowl, combine the eggs, yolks, sugar, cinnamon, and salt. Hand whip until mixed.
  • Temper the egg mixture with the milk mixture (pour the hot milk mixture a little at a time into the egg mixture while whipping so as not to scramble the egg mixture). Strain through a sieve into your prepared pan.
  • Press the gingerbread down to ensure complete coverage with the liquid. Let sit for 30 minutes or overnight.
  • Preheat oven to 350°F
  • Cover the pan with foil. Bake in a water bath for approximately 1 1/2 hours or until done. Remove the foil during the last 20 minutes of baking to brown the top. Baking times may vary with your oven. Cut into squares and serve hot.
  • Serves 6 to 9.

Nutrition Facts : Calories 272.9, Fat 12.7, SaturatedFat 6.9, Cholesterol 170.7, Sodium 107.6, Carbohydrate 34.6, Fiber 1.7, Sugar 28, Protein 7.2

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