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Gingerbread Puddings with Candied Apples

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Gingerbread Puddings with Candied Apples

Gingerbread Puddings with Candied Apples

amanda

Equipment

  • "Pudding Pitcher Set" - A complete set with clear glass bowls and silicone lids for making various puddings and custards, perfect for even heat distribution.

  • "Candy Thermometer" - Essential tool for accurately monitoring sugar syrup temperatures during the candying apples process.

  • "Stand Mixer with Paddle Attachment" - Ideal for efficiently mixing and whipping ingredients, useful in pudding preparation.

  • "Measuring Cups and Spoons Set" - Critical for accurate ingredient measurements in baking.

  • "Silicone Baking Mat with Rolling Pin" - Useful for rolling out dough or pudding bases evenly, easy to clean.

  • "Small Kitchen Scale" - Essential for precise ingredient measurements crucial in baking.

  • "Electric Whisk with Attachments" - Helps achieve smooth batter or dough consistency useful in pudding preparation.

  • "Silicone Oven Mitt" - Protects against burns when handling hot equipment, important for removing pudding from the oven.

  • "Glass Baking Dish" - Perfect for baking puddings and presentation of Gingerbread Pudding.

  • "Candy Thermometer (Precision)" - For precise temperature control during the cooking of candied apples.

Ingredients

  • 8 cups unsweetened apple cider or apple juice

  • 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/3-inch cubes (about 4 1/2 cups)

  • 3/4 cup (packed) golden brown sugar

  • 1 3/4 cups all purpose flour

  • 1 tablespoon ground ginger

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon finely ground black pepper

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 3/4 cup (packed) golden brown sugar

  • 1 large egg

  • 3/4 cup mild-flavored (light) molasses

  • 1/2 cup boiling water

  • 3 cups whole milk

  • 2 4-inch-long pieces fresh ginger (about 4 ounces), peeled, thickly sliced

  • 1 tablespoon whole black peppercorns

  • 4 large eggs

  • 3/4 cup sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground ginger

  • Pinch of salt

  • Ice cream or crème fraîche*

  • *Available at some supermarkets and at specialty foods stores.

Instructions

1

Instruction 1

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. Transfer to bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
2

Instruction 2

Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 7 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. 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. Transfer batter to prepared pan.
3

Instruction 3

Bake gingerbread until tester inserted into center comes out clean, about 40 minutes. 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.
4

Instruction 4

Preheat oven to 325°F. Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer. 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.
5

Instruction 5

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. Pour custard over gingerbread in each cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.
6

Instruction 6

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 water bath.
7

Instruction 7

Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream.
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