Perfect for the holiday season, this gingerbread pudding cake is a warm, spicy and comforting dessert. Enjoy them as individual puddings or make as one big pudding cake, if you prefer.

Gingerbread Pudding Cakes

Gingerbread pudding cake is the perfect thing to enjoy while you sit on the couch watching Polar Express. Or for a festive holiday dessert. Or for a warm treat after an afternoon out tobogganing. Yes, these pudding cakes taste like the season!

Pudding cakes are one of my favourite treats. It’s like getting two desserts in one. These have a lovely light and gingerbread spiced cake topping, with a brown sugar “pudding” on the bottom. I love them with a dollop of whipped cream, but vanilla ice cream is lovely, too.

Ingredients and Substitutions

Molasses – I recommend “Fancy” molasses for the best flavour. Cooking and Blackstrap molasses have a more harsh flavour that wouldn’t be to everyones taste.

Gingerbread Pudding Cakes

Recipe Tips

  • As you can no doubt see from the pictures, these pudding bubble up and over a wee bit. Be sure to place your baking dishes on a baking sheet.
  • You can make these as individual pudding cakes in ramekins or any small oven-proof small dish (My teacups here are oven-proof. Most aren’t, so be sure before you try with your own cups). This recipe should make 4 or 5 small ramekin-sized puddings. Less with larger ramekins. You can also bake this as one large pudding in a 8-inch-ish baking dish or skillet. If you need more, simply double the recipe.
  • These pudding cakes will puff up above the edge of the dish while cooking, but will settle back down as they cool.
  • When adding the batter to the dishes, don’t fill more than half full with batter. You need to leave room for the hot water/butter on top of that yet, along with a bit of head-room (1/2-inch or so is fine).
  • Baking time will vary, depending on the size of your dish. The toothpick test is your best gauge for done-ness.

Gingerbread Pudding Cake

Making Ahead, Storing and Freezing

You can make these pudding cakes a bit ahead and re-heat to serve. To re-heat, microwave or place onto a baking sheet and loosely cover with aluminum foil. Pop into a 350F oven until warmed through.

Store puddings in the refrigerator, covered with plastic wrap.

These pudding cakes should freeze, though the texture may change a bit from the process of freezing and thawing.

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

Get the Recipe: Gingerbread Pudding Cake

Delicious, warm and beautifully spiced gingerbread pudding cakes. Bake as individual pudding cakes or as one large pudding. Serve warm with whipped cream or ice cream.
4.84 stars from 6 ratings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings


  • 1 1/4 cups all purpose flour, spooned and levelled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • Pinch nutmeg
  • 1/4 cup butter, at room temperature
  • 1/4 cup white sugar
  • 1/2 large egg, (beat egg, then use half)
  • 1/2 cup Fancy (mild) molasses, (not blackstrap)
  • 1/2 cup water
  • 6 Tablespoons packed brown sugar
  • 3/4 cup hot water
  • 3 Tablespoons butter, melted


  • Heat oven to 350 F. (regular bake setting/not fan assisted)
  • In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg. Set aside.
  • Place 4-6 small ramekins or 8-inch baking dish on a baking sheet and grease or spray with baking spray.
  • In a small bowl, combine 1/2 cup water with 1/2 cup molasses. Stir well and set aside.
  • In a medium bowl with an electric mixer or the bowl of a stand mixer, beat butter and sugar until creamy, about 2 minutes. Add egg and beat until mixed. Reduce speed to low and add the flour mixture alternately with the molasses mixture. Mix just until blended.
  • Divide batter between ramekins (or add to baking dish), filling ramekins no more than 1/2 full with batter. Sprinkle with brown sugar (dividing the 6 Tbsp. between your dishes). Combine hot water with melted butter and stir well. Carefully pour over top, dividing between ramekins or adding all to one baking dish. Allow 1/2-3/4 inch clearance at the top of the dish.
  • Bake in preheated oven until firm and cracked on top and a toothpick inserted in the top half of cake comes out clean, about 35 minutes. Serve warm with a dollop of whipped cream or ice cream.


Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 379kcal, Carbohydrates: 61g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 51mg, Sodium: 393mg, Potassium: 454mg, Sugar: 41g, Vitamin A: 435IU, Calcium: 80mg, Iron: 2.7mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.