Gingerbread Puddings with Candied Apples

Name: Gingerbread Puddings with Candied Apples
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 414 milliliters all purpose flour; 2 liters unsweetened apple cider or apple juice; 1 teaspoon baking soda; 1 Tbsp whole black peppercorns; 8 servings Ice cream or crème fraîche; 1 large egg; 4 larges eggs; 227 grams 4-inch-long pieces fresh ginger (about , peeled, thickly sliced; 177 milliliters (packed) golden brown sugar; 680 grams Granny Smith apples, peeled, cored, cut into 1/3-inch cubes (about 4 1/2 cups); 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 Tbsp ground ginger; 1 teaspoon ground ginger; 0 teaspoons finely ground black pepper; 177 milliliters mild-flavored (light) molasses; 0 teaspoons salt; 1 pinch Pinch of salt; 177 milliliters sugar; 118 milliliters (1 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract; 118 milliliters boiling water; 710 milliliters whole milk; 8 servings Available at some supermarkets and at specialty foods stores

Gingerbread Puddings with Candied Apples is a vegetarian recipe with 8 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 11g of protein, 21g of fat, and a total of 831 calories. If you have ground cloves, vanillan extract, granny smith apples, and a few other ingredients on hand, you can make it. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Apple

Cider

Sugar

Equipment you will use

Pot

Transfer to bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

Equipment you will use

Bowl

Preheat oven to 350F. Butter 9x9x2-inch metal baking pan.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Whisk first 7 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Whisk

Bowl

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.

Ingredients you will need

Brown Sugar

Molasses

All Purpose Flour

Water

Egg

Equipment you will use

Spatula

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

Bake gingerbread until tester inserted into center comes out clean, about 40 minutes.

Equipment you will use

Oven

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.

Equipment you will use

Aluminum Foil

Frying Pan

Preheat oven to 325F.

Equipment you will use

Oven

Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer.

Ingredients you will need

Fresh Ginger

Peppercorns

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Ginger Powder

Custard

Vanilla

Sugar

Egg

Milk

Salt

Equipment you will use

Sieve

Whisk

Bowl

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.

Ingredients you will need

Custard

Equipment you will use

Ramekin