Gingeree Pudding Cake – A Cozy, Spiced Dessert With a Warm Sauce

Gingeree Pudding cake is one of those comforting desserts that makes the kitchen smell like home. Warm spices, a tender crumb, and a self-saucing finish give it an old-fashioned charm that feels just right on cool evenings. It’s simple enough for a weeknight treat, yet special enough to share with guests.

If you love gingerbread and sticky toffee pudding, this cake sits right in that sweet spot. Serve it warm with a scoop of vanilla ice cream or a spoonful of whipped cream, and watch it disappear.

What Makes This Special

• Self-saucing magic: As it bakes, the batter separates into a soft cake layer on top and a glossy ginger-molasses sauce underneath.
• Balanced spice: Fresh ginger plus ground ginger brings warmth without overwhelming the sweetness.
• Fewer bowls, big payoff: This is a straightforward batter with pantry staples and no fancy equipment.
• Moist and tender: Brown sugar and molasses keep the crumb plush and the flavor deep.
• Serve-anytime dessert: Perfect for holidays, weeknights, or make-ahead gatherings.

Ingredients

• For the cake:
• 1 1/4 cups (160 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (100 g) packed light brown sugar
• 1/3 cup unsalted butter, melted and slightly cooled
• 1/2 cup whole milk (or buttermilk)
• 1/3 cup unsulfured molasses
• 1 large egg, room temperature
• 1 tablespoon finely grated fresh ginger (optional but great)
• 1 teaspoon vanilla extract
• For the pudding sauce layer:
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 tablespoon cornstarch
• 1 cup hot water
• 2 tablespoons unsalted butter
• To serve (optional): Vanilla ice cream, lightly sweetened whipped cream, or a drizzle of heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or a similar 2-quart baking dish.
2. Whisk the dry ingredients.

   In a medium bowl, combine flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg. Set aside.
3. Mix the wet ingredients. In a large bowl, whisk together brown sugar, melted butter, milk, molasses, egg, fresh ginger, and vanilla until smooth and glossy.
4. Combine.

   Add the dry ingredients to the wet bowl and stir gently with a spatula until just combined. Avoid overmixing; a few small lumps are fine.

5. Spread the batter into the prepared pan, smoothing the top with the back of a spoon.
6. Make the sauce mixture. In a small bowl, combine granulated sugar, brown sugar, and cornstarch.
7. Sprinkle the sugar-cornstarch mixture evenly over the batter.

   Do not stir.

8. Carefully pour the hot water over the top. The sugar layer will dissolve into the water. Dot with the 2 tablespoons of butter.

   Again, do not stir.

9. Bake for 30–38 minutes, or until the top is set, springy, and a toothpick inserted into the cake portion comes out with a few moist crumbs. The sauce will be bubbling around the edges.
10. Cool briefly. Let the cake rest for 10 minutes so the sauce thickens slightly underneath.
11. Serve warm.

    Scoop portions to reveal the glossy ginger sauce at the bottom. Add ice cream or whipped cream if you like.

Storage Instructions

• Room temperature: Keep covered for up to 1 day. The sauce may absorb a bit into the cake but will stay moist.
• Refrigerator: Store in an airtight container for 3–4 days.

  Reheat gently to bring the sauce back to life.

• Freezer: Freeze in portions, tightly wrapped, for up to 2 months. Thaw overnight in the fridge, then warm in the oven at 300°F (150°C) for 10–15 minutes or microwave in short bursts.
• Reheating tip: Add a splash of water or cream before reheating to refresh the sauce.

Health Benefits

• Ginger’s natural support: Ginger is known for soothing the stomach and offering anti-inflammatory properties. It brings flavor and potential digestive comfort.
• Spice synergy: Cinnamon and nutmeg contribute antioxidants and warmth, helping you use less sugar without losing satisfaction.
• Balanced indulgence: While this is a dessert, the use of molasses provides trace minerals like iron and potassium alongside deep flavor, so you can keep portions satisfying without overdoing sweetness.
• Customizable dairy and sugar: You can reduce sugars slightly or use buttermilk for a bit more protein and tang without sacrificing texture.

Common Mistakes to Avoid

• Overmixing the batter: This can make the cake tough.

  Stir until the flour disappears and stop.

• Stirring after adding the sauce layer: Don’t do it. The magic comes from the layers staying separate while baking.
• Using cold ingredients: Cold milk or egg can cause the butter to firm up and create a lumpy batter. Room temperature ingredients blend better.
• Skipping fresh ginger: Ground ginger is great, but fresh ginger adds brightness that lifts the whole dessert.
• Overbaking: The sauce can dry out.

  Pull it when the top is set and a toothpick shows moist crumbs.

Alternatives

• Dairy-free: Use a neutral oil or vegan butter and swap in almond or oat milk. Check that your margarine is suitable for baking.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Let the batter rest 5 minutes before baking for better hydration.
• Less sugar: Reduce the granulated sugar in the sauce layer by 2–3 tablespoons.

  The cake will still self-sauce, just slightly less sweet.

• Citrus lift: Add 1 teaspoon orange zest to the batter for a bright, aromatic twist that pairs beautifully with ginger.
• Spice swap: Add a pinch of cloves or cardamom for extra warmth. Go light—these spices are potent.
• Add-ins: Fold in 1/3 cup chopped dates or crystallized ginger for chewy bursts, or 1/4 cup mini chocolate chips for a cozy chocolate-ginger combo.

FAQ

Can I make Gingeree Pudding cake ahead of time?

Yes. Bake it earlier in the day, let it cool, and reheat gently before serving.

Add a splash of water or cream to refresh the sauce.

What if I don’t have molasses?

Use dark brown sugar for the cake and add 1 tablespoon honey or maple syrup to the batter. The flavor won’t be as deep, but it will still be delicious.

How do I know it’s done?

The top will look set and spring back when touched, and a toothpick inserted into the cake portion (not the saucy bottom) should come out with moist crumbs, not wet batter.

Can I bake this in ramekins?

Absolutely. Divide the batter among 6 greased 6-ounce ramekins, add the sugar layer and hot water proportionally, and bake 18–22 minutes.

Check early.

Is the cake spicy-hot?

It’s warmly spiced rather than fiery. For more kick, add a pinch of black pepper or increase the fresh ginger to 1 1/2 tablespoons.

What should I serve with it?

Vanilla ice cream is classic, but lightly whipped cream or a splash of heavy cream softens and complements the spice beautifully.

Can I use blackstrap molasses?

You can, but it’s stronger and more bitter. If you use blackstrap, increase the brown sugar by 1–2 tablespoons to balance the flavor.

In Conclusion

Gingeree Pudding cake brings together everything comforting about classic spice cakes with the fun of a self-made sauce.

It’s simple to mix, bakes up quickly, and turns into a dessert that feels special without fuss. Whether you’re hosting friends or just craving something warm and nostalgic, this cake checks every box. Keep the ingredients on hand, and you’ll have a reliable, cozy treat ready whenever the mood strikes.