Instant Pot Gingerbread Pudding Cake
Instant pot gingerbread pudding cake is a pudding and cake hybrid. A self-saucing dessert, the intense aroma of gingerbread and gooey pudding-like texture makes this perfect with a scoop of ice cream or whipped cream. The perfect treat for the holidays!
Servings 5
Calories 524kcal
Equipment
Ingredients
For the batter
- 1+⅓ cup all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon clove powder
- ¼ teaspoon all-spice
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter at room temperature
- ¾ cup sugar
- 1 egg at room temperature
- ½ cup molasses or treacle
- ½ cup water
To sprinkle over batter
- ¼ cup light brown sugar
For the saucing liquid:
- 1 cup hot water
- 4 tablespoons melted butter
Instructions
- Prepare a 7-inch cake tin by rubbing the inside of the cake pan with softened butter. Keep the cake pan aside for later.
- In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.
- In a separate large bowl, or in the bowl of a stand mixer, beat together the butter and the sugar. Do not add the brown sugar yet.
- Then, add the egg and beat to combine. Add the molasses or treacle, and whisk together on medium speed.
- Then add 1/2 a cup of water, and beat to combine. The mixture will appear curdled. Add the flour-spice mixture and add it in three parts to the mixer. beat gently to combine.
- Turn out the batter into the prepared cake pan. Over this sprinkle the brown sugar in an even layer.
- Mix together 1 cup hot water with the melted butter and pour this mixture over the brown sugar topping.
- In your Instant Pot, add 1,5 cups of water and place a tall trivet.
- Place the cake pan over the trivet and close the lid (there is no need to cover the pudding with aluminium foil).
- Pressure Cook the batter for 50 minutes. Let the pressure release naturally.
- Once cooked, open the lid and let the pudding sit for 5 minutes to let any excess water evaporate.
- Serve warm, with a scoop of ice cream or whipped cream.
Notes
The spices can be substituted with store-bought gingerbread spice mix.
Nutrition
Calories: 524kcal | Carbohydrates: 86g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 475mg | Potassium: 547mg | Fiber: 1g | Sugar: 66g | Vitamin A: 611IU | Calcium: 92mg | Iron: 3mg