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Gingerbread Pudding Cake

Author: Susan Reid

Gingerbread Pudding Cake Recipe

Spicy and moist, this enduring favorite is made even better with its own comforting layer of pudding. Don't forget a scoop of vanilla ice cream to take it over the top.

At a glance

Prep
Bake
Total
Yield
8 servings
Nutrition information

Ingredients

Choose your measure:

Cake

  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup molasses
  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup granulated sugar

pudding

  • 1 cup light brown sugar
  • 4 teaspoons cornstarch
  • 1 1/4 cups hot water
  • 1/4 cup unsalted butter

Instructions

  1. Preheat the oven to 350°F. Butter an 8" square pan, or eight 8-ounce ramekins.
  2. For the cake: Combine the flour, baking soda, ginger, cinnamon, n nutmeg, and salt in a medium bowl. Set aside.
  3. In a small bowl mix the molasses, milk, and egg. Set aside.
  4. In a mixing bowl, cream the butter and sugar together. Add the flour and molasses mixtures by turns, beating on low speed, just until blended. Scrape the sides and bottom of the bowl as needed.
  5. 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.
  6. For the pudding: Mix the brown sugar and cornstarch together. Heat the water and butter together just until the butter melts; gradually stir this into the brown sugar mixture.
  7. Pour the pudding mixture slowly over the patter in the 8" pan. If using ramekins, scoop a scant 1/4 cup of the pudding mixture over each of the filled ramekins. Place the ramekins on a parchment-lined baking sheet.
  8. Bake for 25 to 28 minutes for either size, or until a toothpick inserted in the center of the cake on top comes out clean. Remove from the oven and serve warm.

Nutrition Information

  • Serving Size 144g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 373
  • Calories from Fat 108
  • Total Fat 12g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 54mg
  • Sodium 225mg
  • Total Carbohydrate 64g
  • Dietary Fiber 1g
  • Sugars 48g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.