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–+ servings
warm spiced dessert delight

Gingerbread Pudding Cake

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 9x9-inch baking dish
  • 1 Saucepan
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Knife
  • 1 Serving Plate

Ingredients
  

  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup boiling water
  • 1/2 cup brown sugar packed
  • 2 tablespoons cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
  • Add the molasses and egg to the butter mixture and beat well.
  • In a separate bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Pour the batter into a greased 9x9 inch baking dish.
  • In a saucepan, combine the boiling water, brown sugar, and cornstarch, stirring until dissolved.
  • Pour the hot mixture over the batter in the baking dish.
  • Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to rest for 10 minutes before serving.

Notes

To ensure a perfectly moist pudding cake, make sure the water mixture is fully dissolved and hot when pouring over the batter. This will help create a rich, gooey pudding layer beneath the cake. Additionally, serve the cake warm with a scoop of vanilla ice cream or whipped cream for an indulgent dessert experience.
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