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Instant Pot Gingerbread pudding

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!
Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 5 minutes
Servings 5
Calories 524kcal
Author Shinta



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:


  • 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.


The spices can be substituted with store-bought gingerbread spice mix. 


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