Individual Gingerbread Pudding Cake (Light)

READY IN: 30mins
Recipe by RainbowBubbles

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!

Top Review by Shoanib

Haven't actually tried this yet, although it looks good.. I was so excited to get your review of my Malteser cakes I had to contact you somehow, I'm a Brownie leader too and by birthday is 2 days before yours!

Ingredients Nutrition

  • 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


  1. 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.
  2. 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.
  3. Leave to cool a few minutes, then enjoy! You can add ice cream or extra soya milk if you want.

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