Gingerbread Pudding with Candied Apples
Why I Love This Recipe
Ingredients You'll Need
For Gingerbread
Full box Dassant Ginger Gingerbread Mix
1 large egg
1/3 cup vegetable oil
3/4 cup water
For Candied Apples
7 cups unsweetened apple juice
1 1/2 lbs. granny smith apples - peeled, cored, cut into 1/3-inch cubes (about 4 1/2 cups)
2/3 cups brown sugar
For Pudding
3 cups milk
3 3-inch long fresh ginger slices - peeled, thickly- sliced pieces
2 teaspoons whole black peppercorns
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
Pinch of salt
Directions
For Gingerbread
Follow directions according to package. Cool completely and then cut into 1-inch cubes.
For Candied Apples
Combine all ingredients in large sauce pan.
Over medium high heat, bring to boil just until sugar dissolves.
Reduce heat to low and simmer until apples are tender and liquid coats apples (approximately) 1 1/2 to 2 hours.
Transfer to bowl and cool. [Can be made 1 day ahead.]
For Pudding
Turn down oven to 325° F.
Combine fresh ginger, milk, and peppercorns in medium saucepan - simmer for 1 to 2 minutes.
Combine eggs, sugar, vanilla, ground ginger and salt and whisk together. Slowly add hot milk to egg mixture.
Strain liquid, removing whole ginger and peppercorns pieces.
Divide gingerbread cubes into eight custard or ramekin cups, and pour liquid over each.
Let stand 13 to 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 bath.
Serve warm with candied apples.
