6. Gingerbread Pudding Cake
Warm up your kitchen with this spectacularly spiced Gingerbread Pudding Cake, delivering that quintessential holiday flavor in an unexpectedly easy format. This unique cake bakes up with a delightful duality: a tender, deeply flavored gingerbread base and a creamy, molten pudding layer that forms right on top as it bakes. Infused with molasses, ginger, and cinnamon, this dessert offers comforting warmth and a beautifully rich texture that pairs wonderfully with a dollop of fresh whipped cream. While it takes a bit more finesse than a standard drop cookie recipe, the stunning presentation makes it worth the effort for any gathering.
Ingredients
- 1 1/2 cups all-purpose flour
- 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
- 1/2 cup molasses
- 1 large egg
- 7 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon cornstarch
- 3/4 cup hot water
Directions
Preheat oven to 350°F (175°C) and butter an 8 or 9-inch square pan.
In a medium bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt; set aside.
In a small bowl, whisk together the molasses, milk, and egg; set aside.
In a large mixing bowl, cream together the butter and granulated sugar until fluffy.
Gradually add the dry ingredients and the wet ingredients alternately to the creamed mixture, beating on low speed until just combined; scrape down the sides as needed.
Pour the batter into the prepared pan, or portion a heaping ¼-cup of batter into each buttered ramekin placed on a parchment-lined baking sheet.
In a small bowl, mix the brown sugar and cornstarch.
Heat the water and butter in a saucepan until the butter melts, then gradually stir this mixture into the brown sugar mixture until well combined.
Slowly pour the pudding mixture over the batter in the pan, or add a scant ¼ cup of the pudding mixture over each ramekin.
Bake for 38-42 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let cool for a few minutes before serving warm.
Frequently Asked Questions
How should I store leftover Gingerbread Pudding Cake to keep it moist?
For the best texture, store your cooled Gingerbread Pudding Cake tightly covered at room temperature for up to 3 days. If you plan to keep it longer, refrigerate it, but allow it to come to room temperature briefly before serving for optimal flavor.
Can I substitute the molasses in this Gingerbread Pudding Cake recipe?
While molasses is essential for the traditional flavor, you can substitute it with an equal amount of dark corn syrup or maple syrup, though the final flavor profile will be slightly less robust. Ensure you still use the full quantities specified in the recipe for the best structure.
What is the best way to ensure my Gingerbread Pudding Cake bakes evenly at 350°F?
Since this recipe calls for baking in an 8 or 9-inch square pan at 350°F (175°C) for about 35 minutes, avoid opening the oven door during the first 25 minutes. Use the toothpick test inserted near the center to confirm doneness, as overbaking can dry out the pudding layer.
