This Dutch Pepernoten Pudding is the perfect treat for Sinterklaas and the best part? It’s super easy to make! With just a few simple ingredients, you get a rich, creamy, and festive dessert that everyone will love.
The smooth pudding is flavored with vanilla and caramel filled with crunchy chocolate pepernoten and whipped cream. The mix of soft pudding and crispy pepernoten makes every bite delicious.

Creamy Caramel Chocolate Pepernoten Pudding
Pepernoten is a classic Dutch treat, traditionally eaten during Sinterklaas. These small, spiced cookies—often covered in chocolate—are a must-have in Dutch homes around December 5th.
While most people eat them by the handful, they also work great in desserts like this pudding. The creamy base and caramel syrup add a deep, rich flavor, making this a perfect holiday dessert. Whether you’re celebrating Sinterklaas or want to try something new, this pudding will surely be a hit!

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📖 Recipe
RECIPE CARD
Ingredients
- 3 teaspoons gelatin powder
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 3 tablespoons caramel syrup
- 2¼ cups heavy cream
- ½ pound chocolate pepernoten, roughly chopped.
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Mix the gelatin with two tablespoons of hot water and set aside.3 teaspoons gelatin powder
- Pour the milk into a saucepan. Add the vanilla extract and sugar and heat gently until it starts boiling.1 cup whole milk, 1 teaspoon vanilla extract, 3 tablespoons sugar
- Remove from heat and stir in the soaked gelatin. Whisk well.
- Mix in the caramel syrup and whisk again.3 tablespoons caramel syrup
- Let the mixture cool for 30 minutes at room temperature.
- Whip the cream until stiff peaks form.2¼ cups heavy cream
- Gently fold in ¾ the chopped chocolate pepernoten and the cooled milk mixture.½ pound chocolate pepernoten
- Rinse a pudding mold with cold water (this helps release the pudding later). Pour the mixture into the mold and cover with plastic wrap.
- Refrigerate for at least 3 hours until firm.
- Carefully flip the pudding onto a plate before serving. Garnish with the remaining chocolate pepernoten.
Notes
- Swap the caramel syrup for chocolate sauce for a deeper chocolate flavor.
- For an extra treat, top with extra whipped cream and a drizzle of melted chocolate.
- Add a splash of Baileys or coffee liqueur for an adult version.
- Refrigerator: Keep it covered in the fridge for up to 2 days.
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