Gingerbread pudding cakes are the ultimate Christmas dessert, or just a dessert you want to indulge in anytime you want! They’re loaded with rich gingerbread spices, a gooey center, and crispy baked tops that are dusted with powdered sugar and served in adorable ramekins.
These gingerbread pudding cakes combine the best of classic gingerbread and ginger cake into one irresistible holiday dessert. Serve each cake with a scoop of vanilla ice cream or whipped cream! This is definitely one of my most favorite gingerbread dessert recipe to make.
🌟 WHY I LOVE GINGERBREAD PUDDING CAKES
If you love lava cakes like this Pumpkin Lava Cake and Instant Pot Lava Cake, then you’ll adore these gingerbread pudding cakes. These types of desserts all have that gooey center, which is also why this holiday recipe is referred to as pudding cake.
Baking these gingerbread pudding cakes in single ramekins provides you with the option of serving them as is. It’s convenient and super cute!
If you’re a lover of gingerbread dessert recipes, then these gingerbread pudding cakes are going to be a winner over Christmas and the holiday season, and beyond! They’re sweet, spicy, comforting, and easy to make!
🍽 KEY INGREDIENTS
Spices: Like any gingerbread recipe, these treats are all about the classic gingerbread flavor from the combination of ginger, cinnamon, all-spice, and nutmeg!
Mild molasses: This adds a depth of flavor and load of moisture. I don’t recommend Blackstrap molasses as the taste is too harsh for these cakes.
Topping: I sprinkle packed brown sugar over the tops of each pudding cake, followed by melted butter and water.
Flour – This recipe calls for all-purpose flour. Use gluten-free flour, such as Bob’s Red Mill, for dietary purposes.
Sugar – Brown sugar can be used instead of granulated sugar.
You’ll need 6 ramekins (or oven-proof tea cups of similar size), a medium mixing bowl, separate small mixing bowl, whisk, and rubber spatula.
🔪 HOW TO MAKE
These moist and spicy gingerbread pudding cakes offer individual holiday desserts, perfect for hosting dinner parties during the festive season. Here’s everything you need to know, including my step-by-step instructions and helpful cooking tips.
Preheat the oven to 350°F and grease the ramekins.
Combine the butter and granulated sugar in a mixing bowl. Add egg and mix.
Add the water and molasses mixture and the dry ingredients. Whisk to a smooth consistency.
Pour the gingerbread cake batter into the prepared ramekins.
Sprinkle brown sugar over the tops of each ramekin and gently pour the mixture of water and melted butter. Bake for about 35 minutes or until the tops have cracked and an inserted toothpick comes out clean.
💭 COOKING TIPS
Make sure to grease the inside of each ramekin with non-stick cooking spray in case you want to remove these cakes from the ramekins for serving without them sticking to the edges.
These gingerbread pudding cakes are best served warm!
Other delicious add-ins to this Christmas dessert could include chopped pecans.
🥗 WHAT TO SERVE WITH GINGERBREAD PUDDING CAKES
These gingerbread pudding cakes can be served in their ramekins or scooped out into dessert bowls.
Ice Cream or Whipped Cream
They are delicious with a scoop of vanilla ice cream or a dollop of whipped cream!
🙋 FREQUENTLY ASKED QUESTIONS
Yes, there is. Gingerbread contains more complex flavors, such as ginger, molasses, cinnamon, nutmeg, and all-spice, while ginger cake primarily highlights the flavor of ginger. This gingerbread pudding cake recipe goes a step further and combines the best qualities of these two desserts!
The term pudding is often used interchangeably for dessert, especially in other parts of the world. It also refers to the soft and somewhat gooey center that you’ll discover when breaking through the crisp cap of these ramekin caps.
Absolutely! If you have extra ramekins and additional space in your oven, feel free to double this recipe. Alternatively, you can use a single 8-inch-ish baking dish or skillet instead of individual ramekins.
🧊 STORING AND ♨️ REHEATING
Leftover gingerbread pudding cakes can be stored in the fridge, wrapped with plastic wrap, for up to 3 days.
Once completely cool, wrap these gingerbread pudding cakes with plastic wrap and aluminum foil and store them in the freezer for up to 2-3 months. Thaw the pudding cakes in the fridge overnight and reheat in the oven before serving.
Reheat the individual cakes in the oven, covered with aluminum foil to prevent over-browning on the top.
🍳 OTHER GINGERBREAD RECIPES & CHRISTMAS TREATS
- Maria Puck’s Holiday Spice Gingerbread Cookies
- Mini Pecan Tarts Recipe
- Christmas Pavlova
- Christmas Linzer Cookies
- Christmas Doughnuts Recipe
👪 SERVING SIZE
This recipe makes 6 individual ramekin-sized pudding cakes. You could double this recipe or use a single 8-inch pan or skillet for a single gingerbread pudding cake. The cooking time may vary when making a single, larger cake.
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