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Ginger Pudding recipe

An old-fashioned baked gingersnap custard.

Recipe: Ginger Pudding

24 crushed gingersnaps
3 cups whole milk
2/3 cup firmly packed dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract

  • Sprinkle crushed gingersnaps evenly onthe bottom of a lightly greased 1 1/2 to 2-quart baking dish.
  • In a medium bowl, combine milk, sugarand eggs, mixing well.
  • Pour mixture over crumbs and bake at 350°F(175°C) for 30 minutes.

    Makes 6 to 8 servings.

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    1 Comment


    Double Ginger Sticky Toffee Pudding”, “entity.

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