Gingerbread Pudding Cake

Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert


  • 1-1/4 C Unbleached All-Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 tespoon ginger
  • 1/8 C Yellow Dog Sweet Shake
  • 1/4 teaspoon salt
  • 1/2 C molasses
  • 1/2 C milk (room temperature)
  • 1 large egg
  • 4 tablespoons unslated butter - room temp
  • 1/8 C granulated sugar

Pudding Ingredients

  • 1 C light brown sugar, packed
  • 4 teaspoons corn starch
  • 1-1/4 C hot water
  • 4 Tablespoons unsalted butter - room temperature


  • Ginger Cake
  • Preheat oven to 350 degrees and butter eight - 8 oz. ramekins.
  • Combine the flour and next 4 ingredients in a medium bowl then set aside.
  • In a mixing bowl, cream the butter and sugar. Add flour and molasses alternately, beating on low unti just blended.
  • Put ramekins on a parchment lined baking sheet and spoon 1/4-cup of the batter into each ramekin.

Pudding Instructions

  • Mix the brown sugar and corn starch together. Heat the water and butter together just until the butter melts, gradually stir this into the brown sugar mixture.
  • Gently pour 1/4 cup of pudding over each of the filled ramekins.
  • Bake for 25 to 28 minutes until a toothpick comes out clean after inserting into the cakes
  • Serve warm with Coco's Eggnog Ice Cream


This is an easy and delicious dessert for fall and the holidays.