Ginger Molasses Pudding Cake with Cider Sauce

Why You’ll Love This Recipe

• Self-saucing magic: it bakes into a tender gingerbread-style cake with a glossy cider sauce underneath.
• Deep, cozy flavor from molasses, ground and fresh ginger, and warm spices.
• Hands-off baking: pour, bake, and the oven does the rest.
• Perfect with vanilla ice cream—the hot-and-cold contrast is irresistible.

Grocery List

• Produce: Fresh ginger (optional but great), lemon (optional)
• Dairy: Unsalted butter, whole milk, large eggs, vanilla ice cream
• Pantry: All-purpose flour, dark brown sugar, unsulfured molasses, apple cider, baking powder, baking soda, fine sea salt, ground ginger, cinnamon, nutmeg, cloves, vanilla extract

Full Ingredients

For the ginger-molasses cake

• 1 1/4 cups (160 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 cup (100 g) packed dark brown sugar
• 1/2 cup (120 ml) unsulfured molasses
• 1/2 cup (120 ml) whole milk, at room temperature
• 1 large egg, at room temperature
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 tbsp finely grated fresh ginger (optional but recommended)

For the sticky cider sauce

• 1 1/2 cups (360 ml) apple cider (non-alcoholic; not vinegar)
• 1/2 cup (100 g) packed dark brown sugar
• 2 tbsp (28 g) unsalted butter
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 tsp fresh lemon juice (optional, balances sweetness)

To serve

• Vanilla ice cream

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 350°F (175°C). Grease an 8-inch (20 cm) square baking dish or a 2-quart (2 L) casserole with butter. For the cleanest scoops later, you can line the bottom with a strip of parchment, but it is optional.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until evenly combined and lump-free. Set aside.

Step 3: Mix the wet ingredients

In a large bowl, whisk the brown sugar, molasses, milk, egg, melted butter, vanilla, and the grated fresh ginger (if using) until smooth.

Step 4: Make the batter and fill the pan

Sprinkle the dry mixture over the wet mixture and whisk or stir with a spatula just until no dry streaks remain. Do not overmix. Scrape the batter into the prepared pan and smooth the top.

Step 5: Cook the cider sauce

In a small saucepan over medium heat, combine the apple cider, brown sugar, butter, salt, vanilla, and lemon juice (if using). Bring just to a simmer, whisking until the sugar dissolves and the butter melts, 1 to 2 minutes. Remove from heat.

Step 6: Pour and bake

Slowly pour the hot cider sauce over the batter. For an even layer, pour over the back of a spoon held just above the surface. Do not stir; the sauce will sink during baking and form a sticky layer underneath.

Bake for 35 to 40 minutes, until the top is set, the center springs back lightly, and you see syrupy bubbles around the edges. A toothpick inserted into the cake portion (not the saucy bottom) should come out with a few moist crumbs.

Step 7: Rest and serve

Let the pudding cake rest for 10 minutes; the sauce will thicken slightly. Scoop into bowls, digging down to get both cake and plenty of cider sauce. Serve immediately with vanilla ice cream.

Pro Tips

• Weigh your flour for best texture. If using cups, fluff, spoon, and level to avoid a dense cake.
• Make sure the cider sauce is hot when it goes over the batter—this helps create a glossy, pourable sauce underneath.
• Do not overbake; pull it when the center is just set. Overbaking reduces the sauciness.
• Fresh ginger boosts the aroma and adds a gentle tingle—highly recommended.
• Good molasses matters. Use a mild or robust unsulfured molasses you enjoy; avoid blackstrap, which can be bitter.

Variations

• Ginger-Pear: Fold 1 cup small-diced ripe pear into the batter; bake an extra 3 to 5 minutes.
• Brown Butter: Brown the 1/3 cup butter for the batter until nutty and amber, cool slightly, then proceed.
• Dairy-Free: Use oat milk and plant butter; results are still tender and saucy.

Storage & Make-Ahead

Best served warm on the day it is baked. Refrigerate leftovers, covered, for up to 3 days. Reheat single servings in the microwave (40–60 seconds) or warm the whole dish, covered, at 300°F (150°C) for 15 minutes, adding a splash of cider if the sauce has thickened too much. For make-ahead, whisk the dry ingredients and store airtight up to 2 days; whisk the wet ingredients and keep refrigerated up to 1 day. Heat the cider sauce just before baking.

Nutrition (per serving)

Approximate values (without ice cream): 380 calories; 13 g fat (8 g saturated); 64 g carbohydrates; 4 g protein; 280 mg sodium; 1 g fiber; 45 g sugars.