Gabrielle Union’s: Doughnut Pudding

by Vera Fourie

By Vera Fourie

Doughnut Pudding

As a Hollywood actress, mother of two and activist for positive body image, this powerhouse of a woman might be pulling a Benjamin Button on us. Dessert Gabrielle Union’s: Doughnut Pudding European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


Doughnut Pudding
3 Cups of cream
8 Eggs
3½ Cups of brown sugar
1 Tablespoon of maple syrup
1 Tablespoon of vanilla
1 Tablespoon of whisky
2 Tablespoons of cinnamon
2 Tablespoons of nutmeg
2 Teaspoons ginger
6 Glazed doughnuts, torn into medium pieces
3 Cans of peaches, halved and drained
8 Medium ramekins or a large cup cake pan
Butter to coat ramekins or cup cake pan
1 large roasting pan

Brown Butter Topping
½ Cup of butter
1 Cup of brown sugar
1 Tablespoon of cinnamon
Caramel Sauce
1 Cup of brown sugar
¼ Cup of butter
½ Cup of cream
1 Tablespoon of vanilla
Pinch of salt


Butter the ramekins and place a doughnut piece into each with a peach slice on top. In a bowl combine the cream, eggs, brown sugar, maple syrup, vanilla, whisky, cinnamon, nutmeg and ginger well, and pour evenly over the doughnuts and set aside until mixture has been absorbed. Heat your oven to 180ºC, and melt the butter in a small pan until it starts to brown (about two-three minutes), and then allow to cool completely, before adding the sugar and cinnamon.
Place the ramekins in a deep roasting pan and fill the pan with water to a quarter of the way up the sides of the ramekins. Cover with foil and place in the oven and bake the pudding for 25 to 30 minutes. Remove the foil from the roasting pan and liberally crumble the brown butter, sugar and cinnamon topping over. Return to the oven for another 10 minutes until the crumbled butter has melted – you can switch off the oven and allow the remaining heat to brown the topping further. Remove the bread pudding from the oven and let it cool for 30 minutes, then take a small knife and run it around the inside of the ramekins to loosen the puddings. Remove them, place them in individual pudding bowls, top with ice-cream of your choice and drizzle with caramel sauce.
Caramel Sauce
Place all the ingredients in a pan and cook over medium heat while whisking constantly. Remove once the sugar has melted.

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