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Gingerbread Pudding Cake

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Gingerbread Pudding Cake

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Gingerbread Pudding Cake Recipe Gingerbread Pudding Cake Recipe

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 top.

At a glance

Prep
Bake
Total
Yield
8 servings

Nutrition information

Ingredients

Cake

  • 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 sugar

pudding

  • 1 cup light brown sugar
  • 4 teaspoons cornstarch
  • 1 1/4 cups hot water
  • 1/4 cup unsalted butter

Cake

  • 5 1/4 ounces 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
  • 6 ounces molasses
  • 4 ounces milk
  • 1 large egg
  • 2 ounces unsalted butter, at room temperature
  • 1 3/4 ounces granulated sugar

pudding

  • 7 1/2 ounces light brown sugar
  • 4 teaspoons cornstarch
  • 10 ounces hot water
  • 2 ounces unsalted butter

Cake

  • 149g 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
  • 170g molasses
  • 113g milk
  • 1 large egg
  • 57g unsalted butter, at room temperature
  • 50g granulated sugar

pudding

  • 213g light brown sugar
  • 4 teaspoons cornstarch
  • 283g hot water
  • 1/4 cup unsalted butter

Instructions

  1. Preheat the oven to 350°F. Butter an 8″ square pan, or eight 8-ounce ramekins.
  2. For the cake: Combine the flour, baking soda, ginger, cinnamon, n nutmeg, and salt in a medium bowl. Set aside.
  3. In a small bowl mix the molasses, milk, and egg. Set aside.
  4. 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.
  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.
  6. 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.
  7. Pour the pudding mixture slowly over the patter in the 8″ 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.
  8. Bake for 25 to 28 minutes for either size, or until a toothpick inserted in the center of the cake on top comes out clean. Remove from the oven and serve warm.

Nutrition Information

  • Serving Size144g
  • Servings Per Batch8
Amount Per Serving:
  • Calories373
  • Calories from Fat108
  • Total Fat12g
  • Saturated Fat8g
  • Trans Fat0g
  • Cholesterol54mg
  • Sodium225mg
  • Total Carbohydrate64g
  • Dietary Fiber1g
  • Sugars48g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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