Gingerbread Pudding Cake
A delightful and cozy dessert that combines the rich spices of gingerbread with a pudding-like layer, perfect for the holiday season or as an everyday treat.
Ingredients
For the cake
- 1.5 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon kosher salt
- 0.5 cups milk (room temperature)
- 0.5 cups molasses
- 1 large egg
- 4 tablespoons unsalted butter softened
- 0.33 cups granulated sugar
- 0.5 cups light brown sugar
- 1 tablespoon cornstarch
- 0.75 cups hot water
- 3 tablespoons unsalted butter melted
Instructions
Preparation
- Preheat the oven to 350 degrees F. Butter an 8" or 9" square pan.
- Combine the flour, baking soda, ginger, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
- In a small bowl, mix the molasses, milk, and egg. Set aside.
- In a mixing bowl, cream the butter and granulated sugar together. Add the flour and molasses mixtures alternately, beating on low speed just until blended. Scrape the sides and bottom of the bowl as needed.
- Pour the batter into the prepared pan. If using ramekins, place them on a parchment-lined baking sheet and portion a heaping 1/4-cup of batter into each one.
For the pudding
- Mix the brown sugar and cornstarch together.
- Heat the water and melted butter together just until the butter melts; gradually stir this into the brown sugar mixture.
- Pour the pudding mixture slowly over the batter in the 8" pan. If using ramekins, scoop a scant 1/4 cup of the pudding mixture over each of the filled ramekins.
Baking
- Bake for 38-42 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and serve warm.
Notes
Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel. Store leftovers in an airtight container in the refrigerator for up to three days, reheating when ready to enjoy.