Introduction

Pudding cake is a delightful dessert that combines a moist, spiced cake layer with a rich, gooey pudding underneath. It’s perfect for cozy evenings and pairs wonderfully with a scoop of vanilla ice cream.

A close-up view of a square piece of moist, dark brown cake with a crumbly texture, layered with a shiny golden caramel sauce on top and around the sides. It is placed on a white plate with dark green leaf patterns, which is on a white marbled surface. On top of the cake is a dollop of smooth white whipped cream, partially covered by a black spoon scooping into the dessert from the right side. In the background, there is an out-of-focus red baking dish filled with more cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour (or gluten free flour blend)
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 cup milk* (room temperature)
1/2 cup molasses
1 large egg
4 tablespoons unsalted butter
1/3 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon cornstarch
3/4 cup hot water
3 tablespoons unsalted butter

Instructions

Step 1: Preheat the oven to 350 degrees F. Butter an 8″ or 9″ square pan.
Step 2: In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and kosher salt. Set aside.
Step 3: In a small bowl, mix the molasses, milk, and egg together. Set aside.
Step 4: In a mixing bowl, cream the 4 tablespoons of unsalted butter with the granulated sugar until light and fluffy. Alternately add the flour mixture and molasses mixture to the bowl, beating on low speed just until blended. Scrape down the sides and bottom of the bowl as needed.
Step 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.
Step 6: For the pudding layer, mix the light brown sugar and cornstarch together in a bowl. Heat the hot water with 3 tablespoons of butter just until the butter melts, then gradually stir this liquid into the brown sugar mixture until smooth.
Step 7: Slowly pour the pudding mixture over the batter in the pan. If using ramekins, scoop a scant 1/4 cup of the pudding mixture over each filled ramekin.
Step 8: Bake for 38 to 42 minutes, or until a toothpick inserted into the center of the cake layer comes out clean (do not poke all the way to the bottom). Remove from the oven and serve warm.

Tips & Variations

For a dairy-free version, substitute the milk and butter with almond or oat milk and a plant-based margarine.
Try adding chopped crystallized ginger or a handful of raisins to the batter for extra texture and flavor.
If you prefer a less intense spice flavor, reduce the ground cloves and nutmeg to 1/8 teaspoon each.
Serve with whipped cream or vanilla ice cream for an indulgent finish.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or a warm oven until warmed through. The pudding cake is best enjoyed warm for its gooey texture.

How to Serve

The image shows a square white baking dish with red handles filled with a baked dessert that has gingerbread man shapes on top. These gingerbread shapes are golden brown and slightly raised above the surface. The whole top of the dessert is unevenly dusted with white powdered sugar, filling the gaps around the gingerbread men and creating a snowy effect. The dish sits on a white marbled surface with a textured cloth in red, white, and gray nearby. To the side, a white plate with a green tree pattern and cinnamon sticks are visible, adding to the festive feel of the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Ensure your blend contains xanthan gum for proper texture.

What type of molasses should I use?

Use unsulphured blackstrap molasses for a robust flavor, but mild molasses works well if you prefer a lighter taste.