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Gingerbread Pudding Cake

A delightful dessert combining warm spices with a soft, moist texture, perfect for cozy gatherings or festive occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's softened to room temperature.
  • 1 cup brown sugar
  • 2 large eggs
  • 1/2 cup molasses Can substitute with honey or maple syrup.
  • 1 cup milk
  • 1 cup toffee sauce, for serving Can substitute with caramel or chocolate sauce.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a bowl, mix together the flour, baking powder, ginger, cinnamon, cloves, and salt.
  3. In another bowl, cream the butter and brown sugar until light and fluffy.
  4. Beat in the eggs, one at a time, then mix in the molasses.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.
Baking
  1. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.
Serving
  1. Let cool slightly, then serve warm with toffee sauce drizzled on top.

Notes

This cake can also be served with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.