Description
This Gingerbread Pudding Cake is a warm, comforting dessert that combines the spiced flavors of traditional gingerbread with a moist, soft pudding texture. Baked individually in ramekins and topped with a buttery sugar sauce, it’s perfect for cozy gatherings or a festive treat during the holiday season.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground allspice
- Pinch of ground nutmeg
Wet Ingredients
- ¼ cup butter, room temperature
- ¼ cup granulated sugar
- ½ large egg, beaten (use half)
- ½ cup molasses
- ½ cup water
Topping
- 6 tablespoons brown sugar, packed
- ¾ cup hot water
- 3 tablespoons butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the pudding cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, allspice, and nutmeg until fully combined for the cake’s spiced base.
- Prepare Ramekins: Place 4 to 6 ramekins on a baking sheet and coat each with non-stick spray to prevent sticking and ensure easy serving.
- Combine Molasses Mixture: In a small bowl, mix the ½ cup water with the molasses and set aside; this will add rich flavor and moisture to the batter.
- Cream Butter and Sugar: In a medium bowl, use a whisk or electric mixer to cream the room temperature butter and granulated sugar until the mixture is light and creamy.
- Add Egg: Add half of a beaten large egg to the creamed mixture and continue beating until well incorporated.
- Combine All Ingredients: Add the molasses-water mixture to the butter mixture, then gradually stir in the dry ingredient mixture until the batter is smooth and blended.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling no more than halfway to allow space for rising.
- Add Brown Sugar Topping: Sprinkle the packed brown sugar evenly on top of each ramekin’s batter for a sweet topping.
- Pour Butter Water Mixture: Stir together the hot water and melted butter, then pour this mixture evenly over the brown sugar in each ramekin, leaving about half an inch of space at the top.
- Bake: Bake the ramekins in the preheated oven for approximately 35 minutes, or until a toothpick inserted in the cakes comes out clean.
- Serve Warm: Let the pudding cakes cool slightly, then top with confectioner’s sugar, whipped cream, or vanilla ice cream and serve warm for the best flavor and texture.
Notes
- This recipe yields 6 servings when using 8-ounce ramekins, or 4 servings with 10-ounce ramekins.
- Make sure not to overfill the ramekins as the batter rises during baking.
- For extra moisture, serve with cream or ice cream as suggested.
- The pudding cakes can be prepared in advance and gently reheated before serving.
Nutrition
- Serving Size: 1 ramekin (about 1/6 of the recipe)
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
