Gingerbread Pudding Cake Recipe
Gingerbread Pudding Cake Recipe is a delightful treat that brings warmth and comfort to any table. This simple yet delicious dessert captures the rich flavors of gingerbread while offering a unique, pudding-like texture that is perfect for any occasion. It’s an ideal choice for those busy days when you want something sweet and satisfying without spending hours in the kitchen.
Recipe Information
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 290
Protein: 4g
Carbohydrates: 51g
Fat: 10g
Fiber: 1g
Sugar: 23g
Sodium: 250mg
Why Make Gingerbread Pudding Cake Recipe
Gingerbread Pudding Cake is not just a treat; it’s a harmonious blend of spices that promote warmth and coziness. With its rich molasses flavor, this recipe takes traditional gingerbread to a new level. It’s not only comforting but also versatile, allowing for adaptations based on what you have on hand, making it a fantastic choice for family gatherings or cozy nights in. This cake is easy to whip up, making it the perfect last-minute dessert to impress your guests.
How to Make Gingerbread Pudding Cake Recipe Step by Step
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, ¼ cup butter, room temperature, ¼ cup granulated sugar, ½ large egg (beat one egg and use half), ½ cup molasses, ½ cup water, 6 tablespoons packed brown sugar, ¾ cup hot water, 3 tablespoons butter, melted
Directions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking the pudding cakes. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.
How to Serve Gingerbread Pudding Cake Recipe
For an inviting presentation, dust the tops of the cakes with powdered sugar. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the warm pudding cake, adding an extra layer of richness. Serve with a spiced chai or a hot cup of cocoa for a complete cozy experience.
How to Store Gingerbread Pudding Cake Recipe
Store any leftovers in the refrigerator for up to three days. To reheat, simply pop the ramekins in the microwave for about 30-45 seconds. If you want to freeze the pudding cakes, cover them tightly with plastic wrap and store in an airtight container for up to two months. Thaw overnight in the refrigerator before reheating.
Expert Tips for Cooking Gingerbread Pudding Cake Recipe
- For an even richer flavor, try using dark molasses instead of regular molasses.
- Ensure your ingredients are at room temperature, as this helps create a smoother batter.
- Don’t skip the sprinkling of brown sugar; it’s crucial for forming the characteristic sweet crust on top.
Delicious Variations of Gingerbread Pudding Cake Recipe
- Add a splash of orange zest for a citrus kick that brightens the flavor profile.
- Incorporate chopped nuts or dried fruits for added texture and chewiness.
- For a spicier version, increase the ground ginger and add a pinch of cayenne pepper for a hint of heat.
This Gingerbread Pudding Cake Recipe is sure to become a favorite in your dessert repertoire. With its comforting flavors and simple preparation, it’s a delicious way to bring a touch of holiday spirit to your home. Enjoy the multitude of flavors and lovely textures this dish offers, and don’t hesitate to get creative!
Gingerbread Pudding Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, salt, ground allspice, and ground nutmeg.
- Coat 4 to 6 ramekins with non-stick cooking spray.
- In a small bowl, mix ½ cup of water with the molasses.
- In a medium bowl, cream the room temperature butter and granulated sugar until smooth.
- Add the half beaten egg to the butter mixture and mix well.
- Incorporate the molasses-water mixture and the dry flour mixture into the creamed butter mixture and stir to form a smooth batter.
- Divide the batter evenly among the prepared ramekins, filling each no more than halfway.
- Sprinkle brown sugar over the batter in each ramekin.
- Mix hot water with melted butter and pour it over the brown sugar layer in each ramekin.
- Place the ramekins on a baking sheet and bake for approximately 35 minutes, or until a toothpick comes out clean.
- Allow to cool slightly before serving.
