Gingerbread Pudding Cups: 6 Delightful Servings for Christmas

These Christmas Pudding Cups combine warm spices and soft cake texture for a decadent spoonable dessert everyone will crave this season.

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In a medium saucepan off the heat, whisk together the brown sugar, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt. Slowly whisk in the milk and cream, then add the molasses and egg yolks, whisking until the mixture is fully combined and smooth.
Place the saucepan over medium heat and cook, whisking constantly, for 7 to 9 minutes or until the pudding thickens visibly. Once it starts to bubble, continue whisking and cook for another 1 to 2 minutes to fully activate the cornstarch.
Remove the saucepan from the heat and whisk in the butter and vanilla extract until fully melted and incorporated. Divide the pudding among individual cups or jars. Press plastic wrap directly onto the surface of each to prevent a skin from forming, then refrigerate for at least 3 hours or until set.
In a cold mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Use immediately or store in the refrigerator until ready to serve.
Spoon or pipe the whipped cream over the chilled pudding. Garnish with crushed cookies and, if desired, add a whole gingerbread man cookie on the side for a festive touch.