Imagine a dessert that wraps you in warm, spicy comfort with every single bite - a heavenly creation that's part cake, part pudding, and 100% irresistible! Our Individual Gingerbread Pudding Cake is the ultimate winter indulgence that will transform your ordinary dessert routine into an extraordinary culinary experience. With its rich, molasses-infused flavor and magical self-saucing texture, this recipe promises to become your new obsession, delivering restaurant-quality elegance right from your own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup unsweetened applesauce
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1/2 cup hot water
Instructions
- Preheat the oven to 350°F (175°C). Grease four individual ramekins or oven-safe dessert cups thoroughly with butter or non-stick cooking spray.
- In a large mixing bowl, combine the all-purpose flour, brown sugar, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Whisk these dry ingredients together until well blended and free of lumps.
- Create a well in the center of the dry ingredients. Pour in the milk, unsweetened applesauce, molasses, and vanilla extract. Stir the wet and dry ingredients together until a smooth, consistent batter forms.
- Carefully pour the hot water into the batter and gently mix until fully incorporated. The batter will appear thin and liquid, which is normal for this type of pudding cake.
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full to allow room for rising during baking.
- Place the ramekins on a baking sheet for easier handling and to catch any potential overflow during baking.
- Bake in the preheated oven for 25-30 minutes. The cakes should look set on top but will still have a slightly soft, pudding-like texture in the center.
- Remove from the oven and let the pudding cakes cool in the ramekins for 10 minutes. They will continue to set during this resting period.
- Serve warm, optionally topped with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
Tips
- Ingredient Temperature Matters: Ensure your milk and applesauce are at room temperature to help create a smoother batter.
- Spice Intensity: Feel free to adjust spice levels. If you love a more intense ginger flavor, add an extra 1/2 teaspoon of ground ginger.
- Ramekin Prep: Grease ramekins thoroughly and consider dusting with a light coating of flour to prevent sticking.
- Baking Precision: Every oven is different, so start checking your pudding cakes at the 25-minute mark. The top should look set but still have a slight jiggle.
- Serving Suggestion: These pudding cakes are best served immediately while warm. The contrast between the soft, saucy interior and a cool scoop of vanilla ice cream is pure magic!
- Make-Ahead Tip: You can prepare the batter earlier and refrigerate. Just bring to room temperature before baking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 48g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 5mg
