Christmas Pudding Cups – Cozy Gingerbread-Inspired Holiday Dessert

The comfort of pudding cake, the spice of gingerbread, and the charm of single-serve holiday desserts.

You’ll find comfort here. These Gingerbread Pudding Cups capture everything that makes the season feel like home. Cinnamon, cloves, ginger, and molasses melt into a soft, spoonable texture that brings to mind old-fashioned gingerbread pudding cake, but reshaped into something more personal, more thoughtful.

Each cup delivers deep warmth and festive spice, balanced by a cool layer of freshly whipped cream. These aren’t just pudding cup recipes—they’re holiday moments you can hand out. Soft, fragrant, individual desserts that keep well and feel generous. There’s no need for slicing or plating. Just chill, top, and serve.

This recipe helps you master ginger pudding texture without the stress of baking a whole cake. You’ll understand the difference between thickening with egg yolks and cornstarch versus flour. You’ll learn why I use both milk and cream. You’ll walk away with a recipe that respects tradition but still suits the rhythm of a modern kitchen.

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Why I Mix Cream and Milk for a Better Spoonful

The base begins with whole milk for smooth body and even cooking. I pair it with a touch of heavy cream for extra softness and roundness. I’ve tested this using all milk or all cream, but the balance here gives it weight without heaviness.

In my notes, all-cream batches bordered on too dense, especially after chilling. All-milk versions set thinner and lacked the rich finish that makes a pudding feel like dessert, not just breakfast custard. The 2-to-1 milk-to-cream ratio gives structure and flow. It spoons easily, yet holds shape under a layer of whipped cream.

Molasses is non-negotiable. Its bitter-sweet intensity gives this dessert depth. Brown sugar alone doesn’t quite build that echo of gingerbread pudding cake molasses takes it there. It also enhances the color, turning the base a deep caramel-brown that looks as warm as it tastes.

You’ll also need dark brown sugar instead of light. The extra molasses content plays well with spices, and avoids that one-note sweetness you often get from plain granulated sugar. Every ingredient earns its place here.

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The Secret to That Gentle Heat

The spice blend matters. Ground cinnamon leads, but ground ginger must come through cleanly. Too little and you miss the point. Too much and it overpowers. I go with a generous half teaspoon of ginger here. You’ll feel it at the back of your tongue, right where a holiday cookie would hit.

Cloves and nutmeg round it out. They don’t shout, but they stay with you. That’s the difference between just a sweet pudding and something that feels baked, even though it isn’t.

Salt is small but essential. It keeps the sweetness from flattening out. I’ve forgotten it once just once and the result tasted strangely dull.

If you’ve made self saucing pudding before, this will feel familiar. The technique differs, but the comfort level is the same.

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The Right Way to Cook and Cool

Cooking this pudding takes attention. Nothing difficult, just care. Keep your whisk moving. That’s all. As the mixture thickens on the stove, you’ll see it change from thin and splashy to slow and glossy. Once it starts to bubble, it’s nearly done. Those final 2 minutes cook out any remaining starch taste.

At that point, I pull the pan and whisk in unsalted butter and vanilla extract. The butter adds richness. The vanilla rounds it out.

Then it’s time to pour. I use small glass jars or ceramic ramekins. It doesn’t matter what shape, but something individual makes it feel special. Press plastic wrap directly onto the surface of each to stop a skin from forming.

Chill for at least 3 hours. That’s where the transformation happens. The texture firms, the spices bloom, and the pudding settles into its flavor.

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Comparison: Cornstarch vs Flour in Holiday Puddings

I’ve tested similar pudding shots with flour as the thickener. Cornstarch wins every time. It sets clearer and smoother, without any pasty backnote. Flour can dull the spices and create a heavier feel, especially in chilled puddings.

Cornstarch activates quickly and cleanly. If you follow timing closely and whisk well, it gives you a reliable, silky texture every time.

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Topping with Real Whipped Cream Makes All the Difference

Freshly whipped cream adds contrast. Cold and airy on top of the dense, spiced pudding. I whip heavy cream with powdered sugar and a touch of vanilla extract. You can make it ahead, but don’t skip it.

If you’ve tried my Gingerbread Cheesecake Parfaits you’ll know how well this whipped topping plays against bold spice. Same idea here.

For garnish, I go with crushed gingerbread cookies or Biscoff. The crunch is optional, but welcome. A small spoonful on top or a cookie on the side makes it festive. It turns a quiet cup of pudding into a finished dessert.

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Serving Ideas for the Holidays

These cups make a simple finish to a rich meal. No slicing, no fuss. Just chilled jars brought out at the right moment. If you’re entertaining, consider using small jars with lids for easy prep ahead.

Want to serve it warm instead? Skip the chill time and spoon directly from the pot. Top with whipped cream while it’s still warm and let it melt slightly into the pudding. This gives you a similar feel to ginger pudding cake, but without the bake.

For gifting, I portion them into tiny mason jars, seal once chilled, and tie a bit of twine or ribbon. They stay fresh for 3 days in the fridge.

If you loved Gingerbread Brownies, this is their softer sibling. The flavors run parallel. But here, you trade chew for spoonable comfort.

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A Few Related Recipes You’ll Also Love

• Gingerbread Cheesecake Bars – layered and rich, with a creamy center

• Gingerbread Fudge – quick, sliceable, and perfect for gifting

Each of these shares the same cozy flavor base, but takes it in a different texture or format. I rotate between them each season depending on the gathering.

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Save This Gingerbread Dessert for Your Christmas Board

If these Christmas Pudding Cups gave you something worth sharing, pin this recipe now so you can find it again later. You’ll want it back next season.

Tell me how yours turned out. Did you chill or serve warm? Did you use the crushed cookies? I read every comment and love hearing how you personalize these recipes.

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