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.
Cook’s Notes for Gingerbread Pudding Cake
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.
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.
Ingredients
- 1 1/4 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp 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 mild molasses (not blackstrap)
- 1/2 cup water
- 6 Tbsp packed brown sugar
- 3/4 cup hot water
- 3 Tbsp butter melted
Instructions
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Heat oven to 350 F.
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In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg. Set aside.
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Place 4-6 small ramekins or 8-inch baking dish on a baking sheet and grease or spray with baking spray.
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In a small bowl, combine 1/2 cup water with 1/2 cup molasses. Stir well and set aside.
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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.
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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.
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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.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
These look delicious! Can these be prepped and left in the fridge for half a day before then baking?
Thanks
Hi Faith, I’d be concerned about mixing then baking later. I haven’t done it myself. Particularly, I’d worry that the leavening (baking soda in this case) would lose it’s rising power as it sits. I’d be more inclined to bake them earlier, then warm them to serve later.
I have a quick question, Jennifer. Can this be doubled to accommodate a 9×13 dish? Would I just double all of the ingredients? Have you ever tried it with success?
Oops..sorry..just read that it can be done..sorry!
Glad you found it, Colleen. Enjoy :)
These certainly look like a perfect way to finish off any holiday meal. I love the flavor of gingerbread and love that you’ve combined it in a such a fun way!
Thanks Chris and yes, they are a perfect holiday dessert :)
Your pudding version of gingerbread sounds great and perfect for the season.
Thanks Karen!
I love the texture of pudding cakes SO much, these look amazing, as always, Jennifer! Have a wonderful holiday week <3
Thanks Sue and you, too!!
Pudding cakes are the best! Seriously, who could say no to all that fabulous gooey deliciousness? Drool! I loooove that you made these individual!! So cute and just perfect for the holidays! Cheers, Jennifer!
Thanks Cheyanne and yes, I have a love of pudding cakes, too :)
How cute are these Jennifer?! They sound so delicious too. I love them in the individual cups.
Thanks so much, Mary Ann :)
Oh now you did it! I thought I was done with desserts for the year :) I adore gingerbread and a pudding cake version is brilliant. Warm, spicy and comforting … yes please!
Thanks Tricia and I do, too! They taste like the season :)
What great looking gingerbread pudding cakes , just right for the season . Happy Holidays to you.
Thanks so much and to you as well :)
Jennifer, you have the best recipes! We are gingerbread addicts at this house, so I’m sure I know somebody that would love this! Snow has been coming down here all night, but the temperature is going up. Things are going to get messy! I live between London and Sarnia (Ontario) and we get all the snow coming in off the lake. I don’t think Lake Huron froze over last winter, but I think it will this year!
Hi Colleen and thanks so much :) It has been snowy in Muskoka too this December. It can stop anytime :)