Description
This Gingerbread Pudding Cake is a delightfully moist and spiced dessert that combines the rich flavors of molasses, ginger, cinnamon, and warm spices baked into individual ramekins. With a sweet brown sugar topping and a luscious buttery hot water pour, it creates a comforting pudding-like texture beneath a tender cake crust. Ideal for cozy evenings or festive occasions, serve it warm topped with cream, ice cream, or a dusting of confectioner’s sugar for a perfect sweet treat.
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 (beat one egg and use half)
- ½ cup molasses
- ½ cup water
Topping Ingredients
- 6 tablespoons packed brown sugar
- ¾ cup hot water
- 3 tablespoons butter, melted
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking the pudding cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, salt, ground allspice, and a pinch of ground nutmeg until well combined. This blend forms the spiced base for your cake batter.
- Prepare Ramekins: Place 4 to 6 ramekins (depending on size) on a baking sheet and coat each with non-stick cooking spray to prevent the pudding from sticking after baking.
- Combine Molasses and Water: In a small bowl, mix ½ cup of water with the molasses until combined. Set this mixture aside; it will add rich, deep sweetness 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 smooth and creamy. Then add the half beaten egg and continue mixing until fully incorporated.
- Combine Wet and Dry Mixtures: Add the molasses-water mixture and the dry flour mixture to the creamed butter mixture. Stir until all ingredients are thoroughly blended into a smooth batter.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each no more than halfway. This allows room for the pudding to rise and the topping to create its unique texture.
- Add Brown Sugar Topping: Sprinkle the packed brown sugar evenly over the top of the batter in each ramekin. This will form a deliciously sweet crust and syrup during baking.
- Pour Hot Butter Mixture: Mix the hot water with the melted butter, then carefully pour this buttered hot water evenly over the back of a spoon onto the brown sugar layer in each ramekin. Leave about ½ inch of space at the top to prevent overflow during baking.
- Bake: Place the baking sheet with ramekins in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. The top should appear set and slightly crisp.
- Serve Warm: Allow the pudding cakes to cool slightly, then dust with confectioner’s sugar or serve topped with cream or ice cream for an indulgent warm dessert experience.
Notes
- This recipe yields 6 servings when using 8-ounce ramekins or 4 servings with larger 10-ounce ramekins.
- Do not fill the ramekins more than halfway to ensure proper rising and sauce formation.
- Ensure the water poured over the brown sugar topping is hot and butter melted for the signature pudding sauce.
- Serve warm for the best flavor and texture experience.
- Leftovers can be refrigerated and gently reheated before serving.
Nutrition
- Serving Size: 1 ramekin (approx. 150g)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
