Fresh Ginger Pudding with Cherry-Lime Sauce paired with Dreaming Tree Crush.

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 the Dreaming Tree Crush Red Blend.



Makes 4-6 servings

  • 2 c Half and Half, divided
  • 1 thumb fresh Ginger, peeled and grated or finely chopped
  • 1/2 c plus 2 Tbsp Sugar
  • 3 Egg Yolks
  • 2 Tbsp plus 1 tsp Cornstarch
  • 2 Tbsp Butter
  • 1 tsp Vanilla Extract
  • 1 c Cherries, pitted and chopped, with any juices*
  • 1 Lime, zest and juice (to equal 2-3T)



  1. Place 1 3/4 c half and half, ginger and 1/2 c 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 2T 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 2T 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.

*Can use frozen if fresh is not available.