Pat's Grasmere Gingerbread® and Baileys Pudding


300g    Grasmere Gingerbread®

80g      Grasmere Gingerbread® Crumb

200ml  Full fat milk

200ml  Double cream

75ml    Baileys

100g    Caster Sugar

6          Large eggs

½tsp    Vanilla extract


Served 6 -8 and can be enjoyed warm or cold. 

22cm x 22cm oven proof dish for the pudidng. 


  1. Preheat the oven to 400F/ 200C Gas 6. 


  1. Break Grasmere Gingerbread® into bite-size pieces and scatter evenly over the base of the dish.


  1. Put the eggs into a mixing bowl and whisk, add the sugar and vanilla extract and whisk well together. Then add the Baileys and mix thoroughly, set aside.


  1. Pour the milk and cream into a pan, over medium heat and bring to the boiling point. Next, remove the pan from the heat and whisk into the egg mixture.


  1. Pour the mixture over the gingerbread and sprinkle the gingerbread crumb over the top. Place into the preheated oven for 30-35 minutes, or until the top is firm.


  1. Leave to rest for 5 minutes. Serve with ice cream or double cream.