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!
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Units: US | Metric
- 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
- 1Preheat 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.
- 2Sprinkle 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.
- 3Leave to cool a few minutes, then enjoy! You can add ice cream or extra soya milk if you want.
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Nutritional Facts for Individual Gingerbread Pudding Cake (Light)
Serving Size: 1 (151 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 121.3
- Calories from Fat 33
- Total Fat 3.6 g
- Saturated Fat 0.9 g
- Cholesterol 0.4 mg
- Sodium 294.0 mg
- Total Carbohydrate 19.6 g
- Dietary Fiber 0.6 g
- Sugars 6.3 g
- Protein 2.4 g
The following items or measurements are not included: