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.
Place 4-6 small ramekins or 8-inch baking dish on a baking sheet and grease or spray with baking spray.
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.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!