pudding cakes

[Linda in MO]

Here are two that are VERY GOOD!

* Exported from MasterCook *

Blueberry Pudding Cake

Recipe By :Taste of Home
Serving Size : 9 Preparation Time :0:00
Categories : Fruit Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh or frozen blueberries (no need to thaw)
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 Tablespoons butter or margarine -- melted
Topping:
3/4 cup sugar
1 Tablespoon cornstarch
1 cup boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased 8 inch square baking dish.

In a bowl, combine flour, sugar, and baking powder; stir in milk and butter. Spoon over berries.

Combine sugar and cornstarch; sprinkle over batter.

Slowly pour boiling water over all.

Bake at 350 degrees for 45-50 minutes or until cake is golden and tests done.

Cool a bit and serve warm with vanilla ice cream.

NOTES : Serves closer to 6 at my house!

I bet this could be turned into a blueberry-lemon pudding cake by eliminating the cinnamon, increasing the lemon juice, and adding a generous amount of lemon zest to the batter, but I haven't tried this yet.

I have tried it with fresh peaches and it was also good. Don't cut your peaches too small though or they will disintegrate. I may have cut back on the sugar a bit when I used the peaches, but I can't remember for sure.

*****************************************

* Exported from MasterCook *

Hot Fudge Pudding Cake

Recipe By : Betty Crocker
Serving Size : 9 Preparation Time :0:00
Categories : Cake or Pie , Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
6 Tablespoons cocoa -- divided
1/2 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup chopped nuts, OPTIONAL
1 cup packed brown sugar
1 3/4 cups very HOT water

Stir together in a bowl the flour, baking powder, salt, sugar and 2 T. cocoa.

Stir in milk, oil, and vanilla. (Stir nuts in now, if using.)

Pour batter into a 9 inch square or 8x11 inch pan.

Mix brown sugar with 4 T. cocoa and sprinkle on top of the batter.

Pour over entire batter the 1 3/4 cups hot water. DO NOT STIR. Bake in a 350 degree oven about 35 to 40 minutes.

Serve warm with whipped or ice cream.

VARIATIONS:

Butterscotch Sundae Cake: Sub. 1 (6 oz.) pkg. butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the 4 T. cocoa to 2 T. (Seems you could do the same thing with peanut butter chips. Yum!)

Peanutty Sundae Cake: Sub. 1/2 cup peanut butter and 1/2 cup chopped peanuts for the nuts.



[This message has been edited by Linda in MO (edited 02-09-2001).]

[JillC]

I absolutely love CL's lemon pudding cake. There was a thread on this a month or so ago. Here's the link for more info: http://www.cookinglight.com/bbs/Forum1/HTML/003914.html
Jill

[hhcowgirl]

Thanks, guys. A couple questions: how hot is the water supposed to be? Boiling? Also, how difficult are these to perfect, i.e., do I need to have enough ingredients around in case I need to make a second batch?

[AndreaU]

hhcowgirl-
I make the hot fudge pudding cake a lot, simply because it is SO EASY! You basically just stir everything together as the recipe says and... voila! As for the water, I'll start it boiling before I do the first steps, so by the time I need to add the water, it's ready. And by the way, it's really good with fresh raspberries and whipped cream (the real deal)... mmmmm I've never tried a fruit pudding cake (like the blueberry and lemon ones mentioned above) but they sound delicious!

[laurenc]

What type of cocoa do you use for the hot fudge pudding cake?

[AndreaU]

Regular ol' Hershey's works for me. Right now, however, I have Ghirardelli in the cupboard. So unsweetened works fine because you add 3/4 cup sugar anyway.

[Linda in MO]

OK, in the hot fudge pudding cake I'm pretty sure I just use very hot tap water. I looked this recipe up in my Betty Crocker cookbook and it states "very hot water". So it must not matter whether it's boiling or just very hot. It also states you can add 1 cup of chopped nuts in with the chocolate batter. There are a couple of variations to this that sound good. I will try to add them to my post above.

And Andrea is right. These are very easy to make. I'm definitely going to have to try the lemon one now.

And laurenc, I just use regular baking cocoa. Use whatever brand is your favorite. I bought Nestle last time. And as much as I love Penzey's spices, I did NOT like their baking cocoa. I think it just tasted too rich and dark for my tastes. Just my opinion though.

[Lynn B]

Linda,

Thank you VERY much for the Blueberry pudding cake recipe! It looks delicious! We are pudding cake crazy around here , and that's one I never tried before. But I will remedy that soon!!!

Thanks again!
Lynn

[BethR]

Here are a few CL pudding cakes I found in Mastercook. The first looks very similar to the Hot Fudge Pudding Cake posted above.


* Exported from MasterCook *

Chocolate Pudding Cake

1 cup all-purpose flour
3/4 cup sugar
2 tablespoons unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups boiling water

Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla; stir until smooth. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour boiling water over batter (do not stir). Bake at 350 degrees for 40 minutes or until cake springs back when lightly touched in center. Serve warm.


* Exported from MasterCook *

Cappuccino Pudding Cake

1 cup all-purpose flour
2/3 cup sugar
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated skim milk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1/4 cup semisweet chocolate morsels
1 cup firmly packed dark brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups hot water
2 (.77-ounce) envelopes instant cappuccino coffee mix
OR
1/4 cup other instant flavored coffee mix
9 tablespoons frozen vanilla yogurt

Preheat oven to 350º.

Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir. Bake at 350º for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt.


* Exported from MasterCook *

Praline Pudding Cake

3/4 cup packed dark brown sugar
1 1/4 cups plus 1 tablespoon all-purpose flour -- divided
3/4 cup granulated sugar
1/3 cup chopped pecans
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 tablespoons stick margarine or butter -- melted
1 1/2 teaspoons vanilla extract
1 3/4 cups boiling water
2 cups frozen fat-free whipped topping -- thawed
Chopped pecans (optional)

Preheat oven to 350º.

Combine brown sugar and 1 tablespoon flour in a small bowl. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture. Combine milk, margarine, and vanilla in a bowl; add to flour mixture. Stir just until moist.

Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake at 350º for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center. Serve warm with whipped topping. Garnish with pecans, if desired.

Serving Size: 1 square and 1/4 cup whipped topping


* Exported from MasterCook *

Mocha-Fudge Pudding Cake

3/4 cup sugar
2 tablespoons butter or stick margarine, softened
1/2 cup 1% low-fat milk
1 tablespoon Kahlua (coffee-flavored liqueur) or cold
brewed coffee or water
1 cup all-purpose flour
1/2 cup unsweetened cocoa, divided
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Cooking spray
2/3 cup sugar
2 teaspoons instant coffee granules
1 1/4 cups boiling water
2 1/4 cups vanilla fat-free ice cream

Directions.
You basically have a pudding layer underneath the cakey part-- don't mistake it for being underdone.

1. Preheat oven to 350 degrees.

2. Combine 3/4 cup sugar and butter in a bowl; beat at medium speed of a mixer for 3 minutes. Add milk and liqueur; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup cocoa, baking powder, and salt in a bowl; gradually add to sugar mixture, beating until well-blended. Spoon batter into an 8-inch square baking pan coated with cooking spray.

3. Combine 1/4 cup cocoa, 2/3 cup sugar, and coffee granules in a small bowl; sprinkle over batter. Pour boiling water over batter (do not stir). Bake at 350 degrees for 30 minutes or until cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream. Yield: 9 servings (serving size: 1 square and 1/4 cup ice cream).


* Exported from MasterCook *

Sundae Pudding Cake

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fat-free milk
2 tablespoons fat-free fruit puree (such as Sunsweet
Lighter Bake)
1 teaspoon vanilla extract
1/4 cup chopped walnuts
Cooking spray
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa
1 1/2 cups boiling water
1 1/2 teaspoons instant coffee granules

Directions.
"My mother began making this cake 35 years ago. And even though I've lightened it, the dessert is still easy to make and tastes fabulous--I'd make it more often if I weren't tempted to eat the whole thing." --Jane M. Perkinson, White Plains, N.Y.

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl. Add milk, fruit puree, and vanilla; stir well. Stir in nuts.

3. Spoon the batter into an 8-inch square baking pan coated with cooking spray. Combine the brown sugar, 2 tablespoons granulated sugar, and 2 tablespoons cocoa; sprinkle over batter. Combine boiling water and coffee, stirring to dissolve. Pour coffee mixture over batter. (Do not stir.) Bake at 350 degrees for 50 minutes or until cake springs back when touched lightly in center. Serve warm. Yield: 9 servings.

[hhcowgirl]

Hey, y'all. Besides the mocha pudding cake, I was wondering if anyone has any recipes for a really great pudding cake? I am planning on doing one for Valentine's Day to duplicate one I had in Aspen not long ago and it was all chocolate. Can anyone help?

[Susann]

BethR, you beat me to posting the praline pudding cake recipe. It is delicious!

[Lynn B]

Beth & Sherry,

THANK YOU so much for the recipes above... I collect pudding cake recipes but I had never seen the Cappuccino one -or- the Devil's Float! Mmmmmmmm! These will make great additions to my recipe file.

I can't wait to make them! Thanks again!

Lynn

[hhcowgirl]

Thanks, everyone! Wish me luck on my Valentine's Day surprise !

[SHERRY]

Another vote for the Praline Pudding Cake, it is really good with a scoop of vanilla ice-cream...Here is another recipe my mother in-law makes...Devil's Float...I serve this often because it is so easy and I always have the ingredients on hand, it is also pretty fail proof...One note about pudding cakes, they are best served out of the oven...The chocolate sauce that forms on the bottom of the Devil's Float is like a fudge sauce, so if you bake it and let it cool, it thickens and isn't so much a sauce anymore..not that it doesn't taste good, it is just better hot.


* Exported from MasterCook *

Devil's Float

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 cup flour
1/4 teaspoon salt
3/4 cup sugar
2 teaspoons baking powder
1/2 tablespoon cocoa
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla
vanilla ice cream -- as required

Sauce:
1/2 cup brown sugar
1/2 cup sugar
5 tablespoons cocoa
1 cup hot water


Cake: mix all ingredients and pour into an 8 x 8 square pan. (I use a
square glass pyrex dish).
Sauce: mix all ingredients well, it will be like water. Pour slowly over
the cake batter. DO NOT stir.
Bake: 350º for 40 minutes, makes a sauce under the cake as it bakes.
Serve warm with vanilla ice-cream.


NOTES : A rich chocolate cake that makes it's own fudge sauce as it bakes.

[Molli526]

I've really impressed guests with the Mocha-Fudge Pudding Cake. Yum!

[Searcher]

Here are some pudding cake recipes I've saved. The first one from Cook's Illustrated gives directions for individual pudding cakes and the apple pudding cake is from Val. Warning: This post is Long!

Easiest Hot Fudge Pudding Cake
Here's how to make a homey, no-fuss chocolate cake with hot fudge sauce—baked together in one dish.

Problem: The first batch of hot fudge pudding cakes we made were dull and mild tasting, not rich and chocolatey. Instead of providing enough spoon-coating sauce to accompany the cake, some were dry, with a disproportionate amount of cake, while others were soupy, with a wet, sticky, underdone cake.
Goal: We set out to develop a recipe for a moist, brownie-like cake sitting on a pool of thick, chocolate-pudding like sauce. Served warm with vanilla ice cream, this cake would more than make up for its humble looks.
Solution: Pudding cake is made by sprinkling brownie batter with a mixture of sugar and cocoa, then pouring hot water on top, and baking. For intense chocolate flavor, use Dutch-processed cocoa and bittersweet chocolate to make the cake layer. Finally, add instant coffee to the water that is poured over the batter to cut the sweetness of the cake.

HOT FUDGE PUDDING CAKE
Serves 8

If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure it isn’t too strong, use 1 cup of cold coffee mixed with 1/2 cup of water. Serve the cake warm with vanilla or coffee ice cream. Leftovers can be reheated, covered with plastic wrap, in a microwave oven.

2 teaspoons instant coffee
11/2 cups water
2/3 cup (2 1/2 ounces) Dutch-processed cocoa
1/3 cup (1 3/4 ounces) packed brown sugar
1 cup (7 ounces) granulated sugar
6 tablespoons unsalted butter
2 ounces semisweet or bittersweet chocolate, chopped
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
1/4 teaspoon salt
1 large egg yolk

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray. Stir instant coffee into water; set aside to dissolve. Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside. Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in small bowl to combine; set aside. Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk. Add chocolate mixture and whisk to combine. Add flour mixture and whisk until batter is evenly moistened.
2. Pour batter into prepared baking dish and spread evenly to sides and corners. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter); pour coffee mixture gently over cocoa mixture. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minutes. (Do not overbake.) Cool cake in dish on wire rack about 25 minutes before serving.

INDIVIDUAL HOT FUDGE PUDDING CAKES

Follow recipe for Hot Fudge Pudding Cake, heating oven to 400 degrees and lightly spraying eight 6- to 8-ounce ramekins with nonstick cooking spray; set ramekins on baking sheet. Divide batter evenly among ramekins (about 1/4 cup per ramekin) and level with back of spoon; sprinkle about 2 tablespoons cocoa/sugar mixture over batter in each ramekin. Pour 3 tablespoons coffee mixture over cocoa/sugar mixture in each ramekin. Bake until puffed and bubbling, about 20 minutes. (Do not overbake.) Cool ramekins about 15 minutes before serving (cakes will fall).

Written: May,2002


Pudding Cakes
The secret to a light, puffy pudding cake, which separates into cake and pudding layers during baking, is an extra egg white.

The challenge: Pudding cakes are basically egg custards, but with two clever improvements. Unlike ordinary egg custards, pudding cakes contain a little flour and some beaten egg whites. During baking the beaten egg whites float to the top, forming a spongy, cakelike cap. Meanwhile, the remainder of the batter settles to the bottom to make a puddinglike layer. In developing this recipe, we baked some 15 pudding cakes. We immediately noticed that those made with lemon or orange juice came out especially well, while those flavored in other ways tended to have flimsy, fast-dissolving tops and rubbery, dense bottoms. We set out to resolve this.
The solution: We eventually deduced that it was the acidity of the citrus juices that made the difference. Because the juice lightly clabbered the milk-based batter, causing it to thicken, the frothy upper layer became stiffer and more stable and acidic juice undercut the thickening power of the flour, making it a more tender custard. To shore up the cake part of those variations made with coffee, chocolate, and vanilla, we tried adding an extra egg white. We liked the results so much that we ended up using the extra white in all of the recipes. The excessive thickness of the pudding layer in the nonacidic variations was easily fixed by reducing the amount of flour.
The following pudding cakes can be made in any of the following: six 3/4 cup custard cups; four 1 1/3 cup ramekins or miniature souffle cups; one 9-inch round cake pan; or one 8-inch round cake pan. All pudding cakes, regardless of pan size, require the same baking time.

LEMON PUDDING CAKE
Serves 4 to 6
2 tablespoons unsalted butter, softened, plus enough to grease the baking pan
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 large egg yolks
3 tablespoons all-purpose flour
2-3 teaspoons grated zest and 1/4 cup strained juice from 1 or 2 lemons
1 cup milk
4 large egg whites, at room temperature
1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter pan or baking molds of choice. Lay folded dish towel in bottom of roasting pan and set molds or pan inside. Bring several quarts of water to boil for water bath.
2. Meanwhile, in mixing bowl mash 2 tablespoons butter together with sugar and salt with back of wooden spoon until crumbly. Beat in yolks, then flour, mixing until smooth. Slowly beat in lemon zest and juice, then stir in milk. Beat egg whites to stiff, moist peaks. Gently whisk whites into batter just until no large lumps remain.
3. Immediately ladle (don’t pour) batter into pan, custard cups, or ramekins. Set baking pan on oven rack. Pour enough boiling roasting pan to come halfway up sides of baking pan or molds. Bake until pudding cake center is set and springs back when gently touched, about 25 minutes. Remove roasting pan from oven and let pan or molds continue to stand in water bath for 10 minutes. Pudding cakes can be served warm, at room temperature, or even chilled.

ORANGE PUDDING CAKE
Serves 4 to 6
Follow the recipe for Lemon Pudding Cake, making the followong changes: Substitute the juice (1/4 cup) and zest from 1 medium navel orange for the lemon juice and zest. Add 2 tablespoons lemon juice along with the orange juice.

COFFEE PUDDING CAKE
Serves 4 to 6
This cake tastes best when made with super-strong coffee. The easiest way to make the strong coffee needed for this recipe is to cover one-third cup finely ground coffee with two-thirds cup boiling water and let it stand for five minutes, then drip through a coffee filter.
Follow the recipe for Lemon Pudding Cake, making the following changes: For lemon juice and zest, substitute 1/3 cup cooled strong coffee and 2 tablespoons coffee-flavored liqueur. Decrease sugar from 1/2 cup plus 2 tablespoons to 1/2 cup, and decrease flour from 3 to 2 tablespoons.

CHOCOLATE PUDDING CAKE
Serves 4 to 6
Follow the recipe to Lemon Pudding Cake, making the following changes: Make a rather thick cocoa paste by slowly stirring 1/2 cup boiling into 1/3 cup unsweetened cocoa. Cool the paste slightly, then stir in 1 tablespoon dark rum. Substitute cocoa paste for lemon juice and zest. Decrease flour from 3 to 2 tablespoons.

VANILLA-BOURBON PUDDING CAKE
Serves 6
This delicious version is rich enough to serve six amply. If possible, bake it in cups rather than a pan, and eat it warm.
Follow the recipe for Lemon Pudding Cake, making the following changes: Decrease flour from 3 to 2 tablespoons, substitute I tablespoon pure vanilla extract and 1 tablespoon bourbon whisky for lemon zest and juice, and increase milk from 1 to 1 1/3 cups. Serve with Bourbon Butter Sauce.

BOURBON BUTTER SAUCE
8 tablespoons unsalted butter
2/3 cup sugar
2 tablespoons bourbon
1/2 teaspoon grated nutmeg
1/8 teaspoon salt
1 large egg, beaten until foamy
Heat first five ingredients plus 2 tablespoons water in small, heavy-bottomed saucepan over medium-low heat, stirring occasionally, until bubbly around the edges. Remove from heat. Beat egg into hot butter mixture. Return to burner, bring to boil over medium-low heat, stirring constantly. Cook until thickened, about 1 minute. Spoon sauce over each pudding cake. Pass leftover sauce separately.
January, 1995

Apple Pudding Cake

Recipe By : Val
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 apples
2 cups sugar
2 eggs
2 cups flour
3 tbsp cinnamon
2 tsp baking soda
1 tsp salt
Top Layer:
1 cup brown sugar
1 cup sugar
6 tbsp flour
2 cups water
1 1/2 cups butter
1 tbsp vanilla

-Peel and cut up apples.
-Cover apples with 2 cups sugar & let set 1 hr.
-Beat up 2 eggs and pour over the mixture.
-Stir up the flour, cinnamon, soda & salt with the apple mixture.
-Blend well and put into a greased and floured 9 x 13 cake pan.
-Bake at 350 for 40 minutes

Topping:
-Mix sugars, flour and water; cook over medium heat til thick.
-Add butter and vanilla.
-Pour over cake while hot.
-Cool before serving.




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 347 Calories; 15g Fat (36.9% calories from fat); 2g Protein; 54g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 383mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 Fat; 2 1/2 Other Carbohydrates.

NOTES : the sauce on this is so decadently sweet and rich. and there is a ton of it. I let it cook on the stove for 20 minutes or so. wasn't sure about how thick it was supposed to get. be sure to stir the flour in well at first otherwise it will form lumps. I think you could use far less butter in the sauce. like maybe try 1 stick. that would be plenty, I think.

there were plenty of apples in the cake. I mixed it all together by hand. I cut the apples into quarters after then came out of the peeler/slicer.

the cake is great warm, room temp, or straight from the fridge. it would be best not to cut it when warm because the glaze spills everywhere when warm.

Gingerbread Pudding Cake



1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ cup sugar
1 egg
1 cup molasses
1 cup water
¾ cup firmly packed brown sugar
1 ½ cups hot water
1/3 cup butter, melted

Ice cream, if desired.

1. Heat oven to 350ºF. Combine flour, baking soda, ginger, cinnamon, salt, allspice, and nutmeg in medium bowl. Set aside.
2. Combine ½ cup butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add egg; continue beating until well mixed. Reduce speed to low. Gradually add flour mixture alternately with molasses and 1 cup water, beating well after each addition (1-2 minutes)
3. Pour batter into 13x9 inch baking pan. Sprinkle with brown sugar.
4. Combine 1 ½ cups hot water and 1/3 cup melted butter in medium bowl. Carefully pour over top of batter. Bake for 40-55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.

Makes 12 servings

Pumpkin ice cream is great to serve with Gingerbread Pudding Cake. It can easily be made by stirring 1/3 cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon ground nutmeg and 1 cup cooked pumpkin into 1 quart softened vanilla ice cream. Freeze until firm

[RBarry]

Okay, this may be a very stupid question, but what exactly is a pudding cake? In other words, what type of texture does it have (cakey, fudgy, creamy)? Does it have a liquid (pudding) center? It sounds delicious, as I love anything that's a rich chocolate!

Thanks!

Raquel

[JJeannette]

A pudding cake is baking magic. You make a stiff cake batter, pour hot water over it and bake it. What you get in the end is a cake on top with a pudding like sauce on the bottom of the pan. The texture is that of a cake but it has a sauce already under it.

[claire797]

Thanks for bumping this up. I've been thinking a lot about pudding cakes lately. I didn't realize they came in so many flavors.

[hAndyman]

This recipe is from: Zuri/South Africa @ Gail's Recipe Swap, who writes
Sandra, this is the real thing>>>According to my source, this is the recipe as served at Boschendal Restaurant. The pudding is a winter favourite here, and is actually an ancient recipe. (I had to change the metric measurements back to imperial, but it should be correct).

I'm posting this here as it is a pudding cake BUT it's sauce is totally absorbed by the cake, making for a surprisingly delicious moist dessert that makes my wife's eyes roll up in ecstasy. I don't know why, but I love this too.

MALVA PUDDING

Preheat oven to 350 deg.
7 oz sugar ...[1 cup]
2 eggs
1 Tbs apricot jam (smooth apricot jelly)
5 oz cake flour (not all-purpose) ...[1 cup + 3 T]
1 tsp bicarbonate of soda (baking soda)
Salt
1/2 oz butter...[1 Tbs]
1 teaspoon vinegar
1/3 cup milk ...[or 10% b.f. cream]

For the sauce:
3/4 cup cream ...[10% b.f. cream]
3-1/2 oz unsalted butter...[7 Tbs]
5 oz sugar...[5/8 cup]
1/3 cup hot water
1 tsp. vanilla

Beat the sugar and eggs well in a food processor until thick and lemon-coloured, and add the jam (jelly to you).
Sieve together the flour, soda and salt.
Melt the butter and add the vinegar. Add this butter-vinegar mixture and the milk to the egg mixture alternately with the flour.
Beat well, and bake in a covered oven-proof dish for 45 minutes.
Melt together the ingredients for the sauce and pour them over the pudding as it comes out of the oven.
** The eggs would be large eggs. The jam is the smooth type, which is almost like a thick apricot syrup when melted. If you can't find it, just whizz some whole-fruit apricot jelly in a blender until smooth. Sugar is ordinary granulated sugar.

Andy's notes: Amounts in [...] are my equivalents. I've always used 10% cream (too chicken/smart to use whipping cream, which I would still like to try) and apricot jam (and pick out any large pieces of apricot). I bake this in an 8" dish about 3-1/2 to 4 inches deep. I bring the sauce just to a boil then remove from heat and add the vanilla, then poke some holes in the cake top when removed from the oven to allow the hot sauce to penetrate more.

Cheers! Andy

[Gecko]

I made the Hot Fudge Pudding Cake for dessert tonight. The only modification I made was to throw a handful of chocolate chips into the batter. It was very good and got the thumbs up from 5 out of 6, which means it is a keeper. Thanks for posting the recipe.

[Kay Henderson]

I love pudding cakes too!

This is great for cherry season (late spring, early summer).

Topsy-Turvy Pudding

2 tablespoons butter, softened
3/4 cup sugar
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup milk
1 1/2 cups fresh cherries
1/4 cup cherry juice

Cream butter and sugar. Sift flour, baking powder and salt together. Add alternately with milk to creamed mix. Pour into greased, 1 1/2 quart glass baking dish. Combine cherries with remaining sugar and juice, and heat. (To get cherry juice, pour a little water or pitted cherries in a bowl and set aside. Pour over batter. Bake at 350 degrees 30 to 40 minutes. Cool and serve.

Makes 6 to 8 servings.


This recipe has summer written all over it.

Blackberry-Lemon Pudding Cake

As this dessert bakes, a light, spongy cake forms over a delicate bottom layer of custard. The water bath cooks the pudding cake with gentle, even heat.

1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tablespoons stick margarine or butter, melted
2 large egg yolks
3 large egg whites (at room temperature)
1/4 cup granulated sugar
1 1/2 cups blackberries, blueberries, or raspberries
Cooking spray
3/4 teaspoon powdered sugar

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth.

3. Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg mixture into buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.

4. Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350 degrees for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm. Yield: 5 servings (serving size: 1 cup).

Calories 285 (23% from fat); fat 7.2 g (sat 1.7g, mono 2.8g, poly 1.8g); protein 6g, carb 51.2g, fiber 3.3g; chol 89 mg; iron o.8 mg; sodium 198 mg; calc 86 mg.


Try this homestyle recipe to end a meal in October or November.

Pumpkin Rum Pudding Cake

3 eggs
1 can (1 pound) solid pack pumpkin
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 tablespoons rum or 1 1/2 teaspoon rum flavoring
3/4 cup sugar
2 1/2 cups milk
3 cups stale 1/2-inch bread cubes
1/2 cup chopped walnuts or other nuts
1/2 cup raisins, optional

In large bowl, using electric mixer, beat eggs. Add pumpkin, spices, rum, sugar and milk, beating well. Stir in bread cubes, nuts and raisins. Pour into a 2 1/2 quart greased casserole dish. Bake at 350 degrees 1 hour or until set. Serve warm or cold, topped with heavy cream or rum flavored whipped cream.

Makes 8 to 10 servings.

[Kingwell]

A belated thanks to everyone who contributed (some long ago) to this thread. The recipes look wonderful...and if you're like me, trying to figure out what to bring to a potluck this season and you want something easy but also impressive, one of these might be your answer. I'm going to do some version of a chocolate or mocha pudding cake with the secret Kentucky ingredient...bourbon.