Gingerbread Pudding Cake
Gingerbread pudding cake is super moist and full of holiday spices! The best part of this festive cake is how easy it is to make! Make individual cakes in ramekins or a big cake to share.
Gingerbread Pudding Cake
Ingredients
Instructions
Calories
567.92Fat (grams)
16.68Sat. Fat (grams)
10.10Carbs (grams)
100.74Fiber (grams)
1.47Net carbs
99.27Sugar (grams)
66.41Protein (grams)
5.60Sodium (milligrams)
543.42Cholesterol (grams)
71.68Directions
1. Preheat oven to 350 degrees. Grease a 6-8 oz ramekins or an 8”x 8” square pan with baking spray. If using ramekins, place them on them on a baking sheet lined with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together flour, baking soda, cloves, nutmeg, cinnamon, ginger, and salt. Set aside.
3. In a large bowl, whisk together the melted butter, sugar, brown sugar, molasses, and boiling water until all sugar is dissolved.
4. Let mixture cool for a minute and whisk in egg.
5. Add the dry ingredients to the wet ingredients and whisk until just combined.
6. Pour the batter evenly into each ramekin or pour all of the batter into the baking pan.
7. Make the pudding. In a medium bowl, add the brown sugar and cornstarch. Whisk to combine.
8. In another bowl, add the boiling water and butter. Stir together until butter melts.
9. Stir in the butter mixture until the sugar dissolves.
10. Add vanilla and mix until combined.
11. Pour the pudding mixture slowly over the each of the ramekins using about 1/4 cup. If using a baking pan, pour all of the pudding over the top of the batter.
12. Bake for around 25 minutes for either ramekins or square pan.
13. Remove from the oven and serve warm.
14. Add whipped cream or ice cream if desired.