Individual Gingerbread Pudding Cake Light Recipes

GINGERBREAD PUDDING CAKE

Gingerbread Pudding Cake image

Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. -Barbara Cook, Yuma, Arizona

Provided by Taste of Home

Categories Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1/2 cup molasses
1 cup water
1/4 cup butter, softened
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted
Sweetened whipped cream, optional

Steps:

Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

Nutrition Facts : Calories 431 calories, Fat 26g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 377mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

GINGERBREAD PUDDING CAKE

Gingerbread Pudding Cake image

From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!

Provided by MacChef

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
2 tablespoons beaten eggs
1/2 cup molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted

Steps:

Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.

INDIVIDUAL GINGERBREAD PUDDING CAKE (LIGHT)

Individual Gingerbread Pudding Cake (Light) image

A really easy version of a pudding cake I made up one evening when it was really cold in the flat. I'm new to the idea of pudding cakes, and if I hadn't made them myself I wouldn't believe they work! This one's great when it's cold outside, it really warms you up. Change the spices according to your taste, I like it really spicy so I usually add extra. It's even nice made with wholewheat flour for breakfast, or with raisins added to the batter. Hope you enjoy it!

Provided by RainbowBubbles

Categories Breakfast

Time 30m

Yield 1 pudding, 1 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons Bisquick (or 2 tablespoons flour and 1/4 teaspoon baking powder with 1 teaspoon butter cut in)
1 -2 teaspoon Splenda sugar substitute
1 teaspoon molasses
1 teaspoon spices (to taste- you can use ginger, cinnamon, mixed spice, nutmeg...or a combination. I usually use 1/2 te)
1 -2 tablespoon soya milk
2 teaspoons custard powder (or each of powdered milk and cornstarch)
1 tablespoon Splenda sugar substitute
100 ml boiling water

Steps:

Preheat the oven to about 350 degrees. Mix the first 4 ingredients in a small baking dish (about 200ml/8-10oz), then add the soya milk gradually to form a thick paste.
Sprinkle over the custard powder and Splenda, then pour over the boiling water. Bake for about 25 minutes, until a knife inserted into the centre of the 'cake' part comes out clean.
Leave to cool a few minutes, then enjoy! You can add ice cream or extra soya milk if you want.

Nutrition Facts : Calories 121.4, Fat 3.7, SaturatedFat 0.9, Cholesterol 0.4, Sodium 294, Carbohydrate 19.7, Fiber 0.7, Sugar 6.3, Protein 2.4

GINGERBREAD BREAD PUDDING

Gingerbread Bread Pudding image

When I was a child I would hear fantastic stories from my grandparents of the gingerbread houses back in Germany. My love for gingerbread and the centuries-old tradition of celebrating with it led to my modern take on bread pudding.

Provided by Food Network

Categories dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Cooking spray
4 cups 1-inch-cubed store-bought gingerbread
2 cups 1-inch-cubed panettone
2 large eggs
2 1/2 cups whole milk
1/2 cup maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 teaspoon vanilla paste
3/4 cup golden raisins
1/4 cup pear eau de vie
2 cups whipped cream

Steps:

Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.

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