Gingerbread Pudding Cake
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
- 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
- 1 cup light brown sugar
- 4 teaspoons cornstarch
- 1 1/4 cups hot water
- 1/4 cup unsalted butter
- Preheat the oven to 350 degrees F. Butter an 8-inch square pan, or eight
- For the cake: 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 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.
- 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
- 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.
- Pour the pudding mixture slowly over the patter in the 8-inch 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.
- Bake for 25 to 28 minutes for either size, or until a wooden pick inserted
in the center of the cake on top comes out clean.
- Remove from the oven and serve warm.
Reprinted with permission from