Mini Gingerbread Christmas Puddings

“Christmas won’t be Christmas without any presents.”

– Jo March in Little Women by Louisa May Alcott


Christmas won’t be Christmas without gingerbread for me. This gingerbread is beautifully spiced and incredibly moist. The scent and taste embodies Christmas. It is wonderful plain as well as warmed up in the oven or microwave and dolloped with cream or swathed in custard or crème anglaise. The first few times, I would simply make it in a sheet pan and dress it with edible gold stars (*;*), gold leaf (*;*) or gold glitter (*). Last year, we baked it into loaves for our neighbours, bundled the girls up, and pulled them along in their sleds to deliver them. They have been asking to do it again. This year, we’ll bake them in the form of mini Christmas puddings. This recipe is great to make with kids as it is incredibly easy. The unmolding will take some care but the decorating is a breeze.


Step 1: Prepare the Gingerbread Batter

Prepare the batter using Nigella Lawson’s Guinness Gingerbread recipe.



Step 2: Pour into molds and bake 

  • You will have enough batter to make 32 little cakes.
  • Place dome-shaped moulds with a 1/4C / 125ml capacity per pod (*;*) on a baking sheet. These silicone moulds do not need to be greased.
  • Pour batter into each pod, leaving about 1cm of room from the rim as the cake will rise as it bakes.
  • Bake for about 25 minutes at 350°F until a toothpick inserted into the batter comes out clean.
  • Allow the cakes to cool completely in the moulds on a baking rack. Once cooled, trim off any tops that have risen above the rim of the pod, cover with the lids, and freeze until frozen solid, about 4 hours. These cakes are incredible moist and fell apart when I tried to unmould them without freezing them first.

Mini Gingerbread Christmas Puddings


Step 3: Unmould and decorate

  • The gingerbread can be made up to 3 months in advance and frozen but should be decorated the day they will be served.
  • When you are ready to umould them, run a small, flat icing spatula around the edges of the cakes to loosen them and then gently ply them out of the moulds.
  • To make the icing, stir together until smoothe:
    • 1 1/2 C icing sugar
    • 2 T boiling water
    • 1 t vanilla extract
    • 1/8 t fine salt
  • The icing should be thick.
  • Dollop the icing onto each cake and gently push it out so that it appears to begin to slide just over the sides.
  • Place a candy holly leaf with berries, or other decoration of your choice, atop the icing. The ones I used are from Wilton.
  • Alternatively, you could make your own, using green fondant (*;*), holly leaf cutters (*;*), edible red pearls* for the berries, and pearl dust (*;*) to add a finishing sparkle.

Mini Gingerbread Christmas Puddings



*Disclosure: This post contains some affiliate links. This means that I will earn a small commission on products purchased via these links at no extra cost to you.  The affiliate links have been marked with an asterisk (*). Thank you!

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