Beautiful little ramekins of Gingerbread Pudding Cake are a classic holiday treat that brings back all the wonderful memories from childhood.
Today, I am beyond excited to share with you a recipe that’s close to my heart – Gingerbread Pudding Cake. When winter is approaching (and it certainly is now) I start thinking of all the delicious recipes we like to make for the holidays.
Gingerbread is high on that list! This delightful dessert is like a cozy, warm hug on a chilly winter evening. This luscious, spiced gingerbread cake, sitting pretty in a ramekin, is topped with a dreamy, gooey sauce that forms as it bakes. Each spoonful is a delightful dance of warm gingerbread spices, making it the perfect ending to any holiday meal or a sweet pick-me-up on a cold day.
Gingerbread Pudding Cake is not just a dessert; it’s a celebration of the flavors we cherish during the holiday season. Its warm, inviting aroma and comforting taste make every bite a delightful experience.
Whether you’re sharing it with family on Christmas Day or enjoying a slice by the fireplace, this pudding cake is sure to become a cherished part of your winter traditions.
So, preheat your oven, gather your ingredients, and let’s bake a dessert that’s sure to bring smiles and warmth to your holiday table!
Common Questions About Gingerbread Pudding Cake
Can I Make This in a Slow Cooker?
Absolutely! A slow cooker can be used to make a larger batch. Just adjust the cooking time accordingly. It’s one of those easy recipes that you can change up in a snap!
What If I Don’t Have Ramekins?
No worries! You can bake this in a square pan or a crockpot. Just keep an eye on the baking time. It will be a delicious dessert no matter what!
Can I Add Fresh Ginger for More Flavor?
Yes, adding a teaspoon of fresh ginger will enhance the warm spices and give an extra zing to your pudding cake. Make sure you add notes to your recipe card for future reference. That way you can remember easily if it was too much ginger or not!
Storage
This recipe is high on my list of favorite desserts. I always like to make extra so I can have leftovers for a few days afterward. So tasty!
Refrigerator
Store cooled pudding cakes in the refrigerator, covered with plastic wrap, for up to 3 days.
Freezer
Freeze individual portions for up to a month. Thaw and reheat in the microwave for a quick treat.
Tips
This gingerbread recipe is pretty simple. Just a few pointers here to help you out. I’m so excited for you to try it out for the first time!
- For the best flavor, use a combination of ground and fresh ginger.
- Do not overfill the ramekins; leave space for the cake to rise.
- Pour the hot water and butter mixture gently to create the perfect bottom layer of sticky sauce.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added decadence.
Ingredients
I love these ingredients. They all say “Christmas Dinner” to me! Maybe I’m getting dinner and dessert mixed up, haha!
- All-purpose flour
- Baking soda
- Ground ginger
- Cinnamon
- Salt
- All-spice
- Nutmeg
- Butter (some room temp and some melted)
- Granulated sugar
- Half of a large egg (beat egg and use half)
- Molasses
- Water
- Brown Sugar
How to Make Gingerbread Pudding Cake
Don’t worry, this recipe is super simple. In the end, you’re going to have beautiful little dishes of holiday pudding to share with your guests. Are you excited yet?
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, salt, allspice, and nutmeg.
- Place 4-6 ramekins on a baking sheet and coat each ramekin with non-stick spray.
- In a small bowl, mix together the ½ cup of water and molasses, then set aside.
- In a medium bowl with a whisk or electric mixer, mix together the butter and sugar until creamy. Add in the egg and continue beating until well mixed.
- Add the molasses mixture and dry mixture and stir until blended.
- Divide the batter between the prepared ramekins. Do not fill more than ½ way.
- Sprinkle the brown sugar evenly over the top of each ramekin.
- Mix together the hot water and butter and pour it evenly into each ramekin. Allow ½ inch of space at the top of each ramekin.
- Bake for approximately 35 minutes or until the toothpick test comes out clean.
- Top with confectioner’s sugar, cream, or ice cream, and serve warm.
Kitchen Supplies You’ll Need for Gingerbread Pudding Cake
The ramekins might be my favorite part of this recipe. They’re fun and elegant, and I don’t find enough excuses to use them, generally.
- Ramekins or a square baking pan
- A medium bowl for mixing dry ingredients
- A small bowl for the molasses mixture
- An electric mixer or a whisk
- A baking sheet if using ramekins
What to Serve With Gingerbread Pudding Cake
This pudding cake pairs beautifully with a scoop of vanilla bean ice cream (or your own favorite ice cream), a drizzle of caramel sauce, or just a light sprinkle of confectioner’s sugar.
For a festive twist, serve alongside a glass of apple cider or imperial stout.
Why You Should Make Gingerbread Pudding Cake
It’s going to be another holiday tradition, I tell you! One bite of this pudding and your friends and family will be asking for more. Make sure you save that recipe card down below. You’ll need it!
- It’s a comforting dessert that embodies the spirit of the holiday season.
- Easy to prepare, it’s a great option for both novice and experienced bakers.
- Perfect for warming up on chilly winter nights.
- The individual serving size in ramekins makes it an elegant presentation for guests.
Variations and Add-Ins for Gingerbread Pudding Cake
Here are just a few ideas of how you could change this recipe a bit. If you’ve got any great ideas of your own, let me know in the comments below!
- Mix in a teaspoon of vanilla extract for a subtle vanilla flavor.
- Add a scoop of caramel sauce to the bottom of the ramekin before adding batter for a caramel surprise.
- For a nutty twist, sprinkle chopped pecans or walnuts on top before baking.
- Create a gingerbread apple pudding cake by adding diced apple cider-soaked apples to the batter.
If you love this gingerbread cake recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
More Great Gingerbread Recipes
No-Bake Gingerbread Truffles
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Gingerbread Pudding Cake
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon all-spice
- pinch nutmeg
- ¼ cup butter room temperature
- ¼ cup granulated sugar
- ½ large egg beat egg and use half
- ½ cup molasses
- ½ cup water
- 6 tablespoons brown sugar packed
- ¾ cup hot water
- 3 tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, salt, allspice, and nutmeg.
- Place 4-6 ramekins on a baking sheet and coat each ramekin with non-stick spray.
- In a small bowl, mix together the ½ cup of water and molasses, then set aside.
- In a medium bowl with a whisk or electric mixer, mix together the butter and sugar until creamy. Add in the egg and continue beating until well mixed.
- Add the molasses mixture and dry mixture and stir until blended.
- Divide the batter between the prepared ramekins. Do not fill more than ½ way.
- Sprinkle the brown sugar evenly over the top of each ramekin.
- Mix together the hot water and butter and pour it evenly into each ramekin. Allow ½ inch of space at the top of each ramekin.
- Bake for approximately 35 minutes or until the toothpick test comes out clean.
- Top with confectioner’s sugar, cream, or ice cream, and serve warm.
Notes
Equipment
- ramekins
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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