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–+ servings

Gingerbread Pudding Cakes

Overhead view of gingerbread pudding cakes in ramekins on a wire rack.
These Gingerbread Pudding Cakes are gooey in the center with a crispy outer edge, packed with gingerbread spices and perfect as a Christmas dessert with ice cream!
David Murphy
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 6 - 8oz Ramekins

Ingredients

  • 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon all-spice
  • Pinch of nutmeg
  • 1/4 cup butter room temperature
  • 1/4 cup white sugar
  • 1/2 large egg beat egg and use half 1/2 cup mild molasses
  • 1/2 cup water
  • 6 tablespoons packed brown sugar 3/4 cup hot water
  • 3 tablespoons butter melted

Instructions

  • Preheat the oven to 350°F. In a medium bowl, whisk 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 1⁄2 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 mix until blended.
  • Pour the batter into each ramekin. Do not fill more than 1⁄2 way. Sprinkle the brown sugar evenly between each ramekin. Mix together your hot water and butter and pour evenly into each ramekin. Allow 1⁄2 inch of space at the top of each ramekin.
  • Place in the oven and bake for approximately 35 minutes or until a clean toothpick comes out of the cake. Top the cake with powdered sugar, cream, or ice cream, and serve warm.