Warm Gingerbread Pudding Caramel (Printable)

Spiced gingerbread dessert paired with a smooth caramel drizzle, perfect for comforting warm treats.

# What You'll 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
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

# Directions:

01 - Preheat oven to 350°F. Grease a 2-quart baking dish thoroughly.
02 - Whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a medium bowl.
03 - Beat softened butter and brown sugar until light and fluffy using an electric mixer or whisk.
04 - Incorporate eggs one at a time into the creamed mixture, then blend in molasses and vanilla extract until smooth.
05 - Add dry ingredients to wet in batches, alternating with milk, mixing just until blended without overmixing.
06 - Pour batter into prepared dish, smooth the surface, and bake for 35 to 40 minutes. Check doneness with a toothpick; it should come out clean.
07 - While pudding bakes, combine sugar and water in saucepan. Heat over medium without stirring until sugar dissolves and caramelizes to deep amber, swirling pan gently.
08 - Remove from heat, carefully whisk in heavy cream, then stir in butter and salt until fully smooth.
09 - Allow pudding to cool 10 minutes, then serve warm drizzled generously with caramel sauce.

# Expert Advice:

01 -
  • It fills your kitchen with the kind of spice-scented warmth that makes everyone wander in asking whats cooking.
  • The texture falls somewhere between cake and pudding, soft enough to spoon but sturdy enough to hold a river of caramel.
  • You can have it in the oven in under twenty minutes, and it bakes itself while you make the sauce.
02 -
  • Do not walk away from the caramel once the sugar starts to color, it goes from perfect to burned in about thirty seconds.
  • When you add cream to hot sugar, stand back and pour slowly, the mixture erupts like a tiny volcano and can splatter.
  • If your caramel seizes and hardens when you add the cream, just keep stirring over low heat and it will melt back into smoothness.
03 -
  • Let your butter come to true room temperature before you start, cold butter will not cream properly and your pudding will be dense.
  • Measure molasses by spraying your measuring cup with a little oil first, it will slide right out without sticking.
  • If your caramel feels too thick after it cools, warm it gently and whisk in a tablespoon of cream or milk to loosen it back up.

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