Gingerbread Pudding Cake


A Recipe……………from my table to yours

And I had but one penny in the world, thou should’st have it to buy gingerbread.

— William Shakespeare, “Love’s Labor’s Lost”


Having good yummy smells coming from the kitchen is always a delight at any time of the year, however, during holiday times, because everyone’s senses seem keener with the anticipation of good things to arrive, this is just a perfect recipe to make. I have found that the easiest thing to do with this type of recipe is to put all of your spices out on one side of your mixing bowl and as soon as you have added it, to place the spice on the other side.  That way there won’t be any confusion.  I also use the ¼ sized measuring teaspoon for all of the spices and for the salt and soda.  So, for instance, for the 1 teaspoon of ginger, I used 4 of the ¼ teaspoons.  For me that is the simplest way, but do whatever is best for you.


As a side note, an early form of gingerbread can be traced to the ancient Greeks and Egyptians who used it for ceremonial purposes.  It appeared in Europe with the 11th-century crusaders who brought the spice back from the Middle East for the well to do to experiment with.  Gingerbread became so popular in Europe that there were even gingerbread fairs.


Gingerbread Pudding Cake (a breakfast delight!)

8 servings

Step One

1 ¼ C. flour

1 tsp. ground ginger

¾ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground allspice

¼  tsp. ground cloves

¼ tsp. salt

Step Two

¼ C. (1/2 stick) unsalted butter, room temp.

¼ C. sugar


2 Tblsp. beaten egg (from 1 egg)


½ C. light molasses

½ C. water


¾  C. brown sugar



Step Three

1 ½ C. hot water

5 Tblsp. unsalted butter, melted



Whipped Cream or Yogurt


*Preheat oven to 350.

*Butter 8 X 8 X 2 inch inch glass baking dish

Step 1

*Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and soda in medium bowl.

Step 2

*Using electric mixer, beat the ¼ C. room temp. butter and the ¼ C. sugar in a large bowl until blended.

* Beat in the 2 Tblsp. egg.

*Stir the ½ C. molasses and the ½ C. water in 1-cup glass measuring cup.

*Add flour mixture to butter mixture in 3 additions alternately with molasses mixture, beating to blend between additions.

*Transfer to prepared dish.

*Sprinkle the ¾ C. brown sugar over all.

Step 3

*Stir the 1 ½ C. hot water and 5 tblsp. melted butter in a 2-cup glass measuring cup.

*Carefully pour over top of batter (there will be lots of liquid on top of cake).

Baking directions

*Bake until gingerbread is cracked on top and toothpick inserted into center comes out clean, about 45 minutes.

Serving hints

*Scoop warm pudding cake into shallow bowls.

*Serve with whipped cream or yogurt.


(It may be a bit tedious to make, but it’s worth it as you will see.) 


Bon Appetit

Margot Van Horn


About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s