Best 2 Gingerbread Christmas Pudding With Orange Hard Sauce Recipes

When you think of Christmas, what comes to mind? For many people, it's the warmth of family and friends, the joy of giving and receiving gifts, and the delicious food. Gingerbread Christmas pudding with orange hard sauce is a classic holiday dessert that is sure to bring a smile to your face. With its moist, flavorful cake and creamy, tangy sauce, this pudding is a showstopper that is perfect for any festive gathering. Ready to take on the simplicity of this classic recipe? Let's get started!

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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

Ingredients

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.

GINGERBREAD WITH LEMON SAUCE

Gingerbread with Lemon Sauce image

This was my favorite dessert when I was a little girl. I can remember clearly the smell of the gingerbread cooking in the oven--even now the smell bring goose bumps. Having two brothers I had to compete vigorously for my share of seconds. If I lost, my mother would always give me her piece when the the boys weren't looking. I don't have it any longer, but I remember finding this recipe many years later on a little scrap of paper in the pages of my mother's favorite cookbook.

Provided by Mary Leverington

Categories Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 19

Ingredients

2 cups sifted flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 cup wheat germ
2 eggs
1 cup buttermilk
3/4 cup molasses
1/3 cup vegetable oil
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup boiling water
2 tablespoons butter
1 teaspoon grated fresh lemon rind
3 tablespoons lemon juice

Steps:

Gingerbread: Grease 9x9x2" baking pan.
Preheat oven to 350 degrees F.
Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
Stir in the wheat germ.
Beat eggs in a medium size bowl until frothy.
Stir in buttermilk, molasses and oil, mixing well.
Stir liquid ingredients into dry ingredients, mixing well.
Pour into prepared pan.
Bake in oven for 35 minutes or until top springs back when pressed.
Cool in pan on wire rack.
Cut into squares.
Serve warm with Lemon Sauce.
Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
Stir in boiling water and bring to boil again, stirring constantly.
Lower heat and simmer, stirring, until sauce is thickened and clear.
Stir in butter, lemon rind and juice.
Pour over warm Gingerbread.

Tips:

Ensure all ingredients are at room temperature before mixing, except the butter for the hard sauce.
Use fresh, finely grated ginger for the best flavor.
Don't overmix the batter; overmixing can result in a tough pudding.
Steam the pudding for the full cooking time; undercooked pudding will be dense and heavy.
Let the pudding cool completely before serving.
Serve the pudding with the orange hard sauce or your favorite custard or ice cream.

Conclusion:

This classic Christmas pudding is a delicious and festive dessert that is sure to be a hit with your family and friends. With its moist, dense texture and rich, flavorful spices, this pudding is a perfect way to celebrate the holiday season. Serve it with the orange hard sauce or your favorite custard or ice cream for an extra special treat.

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