Perfect for the holiday season, these Individual Gingerbread Pudding Cake are warm, spicy and comforting. Enjoy them as individual puddings or make as one big one, if you prefer.
These Gingerbread Pudding Cakes are just the 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 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.
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. Doubling will get you a 9×13-inch pan, if you’re feeding a crowd.
These 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.
Get the Recipe: Gingerbread Pudding Cake
- 1 1/4 cups (156 g) all purpose flour
- 3/4 tsp (3/4 tsp) baking soda
- 1/2 tsp (1/2 tsp) ginger
- 1/2 tsp (1/2 tsp) cinnamon
- 1/4 tsp (1/4 tsp) salt
- 1/4 tsp (1/4 tsp) allspice
- Pinch (Pinch) nutmeg
- 1/4 cup (57 g) butter,, at room temperature
- 1/4 cup (50 g) white sugar
- 1/2 large (1/2 large) egg, (beat egg, then use half)
- 1/2 cup (118 ml) mild molasses, (not blackstrap)
- 1/2 cup (118 ml) water
- 6 Tbsp (89 g) packed brown sugar
- 3/4 cup (177 ml) hot water
- 3 Tbsp (44 g) butter, melted
- Heat oven to 350 F.
- 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.