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.

A photo of a chocolate pepernoten pudding from above.

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!

Three small puddings with pepernoten in a row.

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A square photo from above of pudding with gingerbread on a white plate on a white background

Dutch Pepernoten Pudding with Caramel & Cream

Andréa

This Dutch Pepernoten Pudding is rich, creamy, and loaded with chocolate pepernoten—the perfect Sinterklaas dessert with a caramel twist!

5 of 14 votes

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Cook Time 40

Stiffen 3

Total Time 3 40

Course Dessert

Cuisine Dutch, European Cuisine

Servings persons

Calories 550 kcal

Ingredients

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Metric - US Customary

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

1. What if I don’t have gelatin? You can use agar-agar as a vegetarian option. Just check the package for the right amount.

2. Can I use regular pepernoten instead of chocolate ones? Yes! It will be less sweet but still tasty. You can also mix both kinds for extra flavor.

3. Variations

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.

4. Storage

Refrigerator: Keep it covered in the fridge for up to 2 days.

Nutrition

Calories: 550kcalCarbohydrates: 44gProtein: 8gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 108mgSodium: 298mgFiber: 1gSugar: 31gVitamin A: 1411IUVitamin C: 1mgIron: 2mg

Keyword a dessert with Pepernoten, a pudding recipe

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