Gingerbread Pudding Cake

This Gingerbread Pudding Cake is a comforting classic that requires no special equipment, just a simple baking pan and pantry staples. The magic happens when hot water and melted butter are poured over the raw batter; as it bakes, the liquid sinks to the bottom to create a warm, syrupy sauce while the top rises into a tender, spice-laden cake. Infused with ginger, cinnamon, nutmeg, and allspice, it offers a deep, earthy sweetness that is perfect for chilly evenings or holiday gatherings. Serve it warm directly from the pan for the best experience, ideally topped with a scoop of vanilla or pumpkin ice cream to contrast the heat.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 481.7

Dietary: Vegetarian

Description

This Gingerbread Pudding Cake is a comforting classic that requires no special equipment, just a simple baking pan and pantry staples. The magic happens when hot water and melted butter are poured over the raw batter; as it bakes, the liquid sinks to the bottom to create a warm, syrupy sauce while the top rises into a tender, spice-laden cake. Infused with ginger, cinnamon, nutmeg, and allspice, it offers a deep, earthy sweetness that is perfect for chilly evenings or holiday gatherings. Serve it warm directly from the pan for the best experience, ideally topped with a scoop of vanilla or pumpkin ice cream to contrast the heat.

Ingredients

All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Salt
Ground allspice
Ground nutmeg
Butter, softened
Sugar
Egg
Molasses
Water
Firmly packed brown sugar
Hot water
Butter, melted
Ice cream, for serving

Directions

1
Preheat the oven to 350°F (175°C).
2
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice, and nutmeg. Set aside.
3
In a large mixing bowl, beat the softened butter and sugar together at medium speed until creamy and light, about 1 to 2 minutes.
4
Add the egg to the butter mixture and beat until well combined.
5
Reduce mixer speed to low. Gradually add the dry flour mixture alternately with the molasses and 1 cup of water, beating well after each addition until just combined.
6
Pour the batter into an ungreased 13x9-inch baking pan and spread evenly.
7
Sprinkle the brown sugar evenly over the top of the batter.
8
In a small bowl, combine the 1 1/2 cups of hot water and the melted butter.
9
Carefully pour the hot butter-water mixture evenly over the top of the cake batter. Do not stir.
10
Bake for 40 to 55 minutes, or until the top is cracked and a toothpick inserted into the center comes out clean.
11
Serve warm, optionally topped with a scoop of ice cream.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 481.7kcal

% Daily Value *
Total Fat 15.5g24%
Saturated Fat 9.3g47%
Cholesterol 55.0mg19%
Sodium 945.9mg40%
Total Carbohydrate 83.2g28%
Dietary Fiber 1.7g7%
Sugars 44.7g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/gingerbread-pudding-cake-8-5-pts/