Warm Gingerbread Pudding Caramel (Printable)

A spiced gingerbread dessert served warm, topped with a luscious caramel drizzle for cozy moments.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup brown sugar, packed
11 - 2 large eggs
12 - 1/2 cup molasses
13 - 1 teaspoon vanilla extract
14 - 2/3 cup whole milk

→ Caramel Sauce

15 - 1 cup granulated sugar
16 - 1/4 cup water
17 - 1/2 cup heavy cream
18 - 2 tablespoons unsalted butter
19 - Pinch of salt

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 2-quart baking dish thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until evenly mixed.
03 - Using a mixer or whisk, cream the softened butter with the brown sugar until the mixture is light and fluffy.
04 - Beat in the eggs one at a time, then add molasses and vanilla extract, mixing until just combined.
05 - Add the dry ingredients to the wet mixture in portions, alternating with the milk, stirring gently to avoid overmixing.
06 - Pour the batter into the prepared baking dish, smoothing the surface. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
07 - While baking, combine sugar and water in a saucepan over medium heat without stirring. Heat until sugar dissolves and turns deep amber, swirling pan carefully.
08 - Remove pan from heat, whisk in the heavy cream cautiously as it bubbles, then add butter and salt. Stir until smooth and uniform.
09 - Allow pudding to cool for 10 minutes. Serve warm drizzled generously with the prepared caramel sauce.

# Expert Suggestions:

01 -
  • The warm spices fill your kitchen with a smell that makes everyone wander in asking whats cooking.
  • Its the kind of dessert that feels impressive but doesnt require any tricky techniques or timing.
  • The caramel sauce soaks into the warm pudding and turns each bite into something you want to eat slowly.
02 -
  • Dont walk away from the caramel once the sugar starts to color, it can go from amber to black in under a minute.
  • When you add the cream to the hot sugar, pour it in slowly and keep your face back because the steam is intense.
  • If the caramel seizes up and hardens when you add the cream, just keep stirring over low heat and it will melt back into a smooth sauce.
03 -
  • Use a light-colored saucepan for the caramel so you can see the color change clearly and avoid burning it.
  • If your brown sugar is hard and clumpy, microwave it for a few seconds with a damp paper towel on top to soften it before you measure.
  • Dont open the oven door for the first 30 minutes of baking or the pudding might sink in the middle.

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