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Gingerbread puddings with spiced cream

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For an easy winter dessert, make these Gingerbread Puddings. Served with spiced cream and rich caramel sauce, they’re guaranteed to hit the spot.

  • Makes12
  • Cook time20 minutes
  • Prep time20 minutes, (+ 5 mins standing time)


  • 150g butter, softened
  • ⅔ cup (150g) brown sugar
  • 2 Coles Brand Australian Free Range Eggs
  • 1 cup (150g) self-raising flour
  • ⅓ cup (50g) plain flour
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1 tbsp golden syrup
  • ⅓ cup (80ml) milk
  • 300ml thickened cream
  • 2 tsp cinnamon sugar
  • 12 frozen cherries, thawed
  • Cinnamon sugar, extra, to serve

Caramel sauce

  • 1 cup (220g) firmly packed brown sugar
  • 300ml thickened cream
  • 100g butter, chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 12-hole, 1/3 cup (80ml) muffin pan.
  2. Step 2

    Use an electric mixer to beat the butter and sugar in a large bowl until light and creamy. Add the eggs, 1 at a time, beating until just combined. Add the combined flour, ginger, cinnamon, cloves, golden syrup and milk. Beat until just combined. Divide among prepared muffin holes. Bake for 20 mins or until a skewer inserted into centres comes out clean. Stand in pan for 5 mins. Run a knife around the edge of each pudding and turn out onto a serving plate.
  3. Step 3

    Meanwhile, to make the caramel sauce, stir the sugar, cream and butter in a medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium. Simmer, uncovered, for 5 mins or until sauce thickens slightly.
  4. Step 4

    Beat cream and cinnamon sugar in a bowl until soft peaks form. Drizzle pudding with caramel sauce. Sprinkle with extra cinnamon sugar and top with cherries. Serve with the cinnamon cream.