Fresh Ginger Pudding with Cherry-Lime Sauce

Fresh Ginger Pudding with Cherry-Lime Sauce

Serves 4-6

In New York City, NY, Dave Matthews Band and crew enjoyed a sweet treat prepared by Chef Fiona, Fresh Ginger Pudding with Cherry-Lime Sauce. Try this recipe at home paired with Dreaming Tree Crush Red Blend.


  • 2 cups half and half, divided
  • 1 thumb fresh ginger, peeled and grated or finely chopped
  • 1/2 cup plus 2 tablespoons sugar
  • 3 egg yolks
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup cherries, pitted and chopped, with any juices, see note*
  • 1 lime, zest, and juice (to equal 2-3 tablespoons)

  1. Place 1 3/4 cup half and half, ginger, and 1/2 cup sugar in a small saucepan over medium-low heat, stirring occasionally until sugar dissolves.
  2. In a separate bowl, whisk together remaining half and half, egg yolks, and 2 tablespoons cornstarch until fully incorporated.
  3. Increase heat to medium, add egg mixture to saucepan, and whisk constantly until quite thick with bubbles just beginning to come to the surface.
  4. Remove from heat, whisk in butter and vanilla extract.
  5. Strain mixture. Pour into 4-6 small bowls or ramekins. Chill until cold.
  6. While puddings cool, prepare sauce. In a small bowl mix together lime juice and remaining cornstarch.
  7. In a small saucepan, put cherries, lime zest, and 2 tablespoons sugar over medium heat. Stir in cornstarch mixture and heat until bubbling and thickened.
  8. Set aside and cool.
  9. When ready to serve, sprinkle cookie crumbs over pudding, then top with sauce.

*NOTE: Can use frozen if fresh is not available.