Individual Gingerbread Pudding Cake (Light)

“A really easy version of a pudding cake I made up one evening when it was really cold in the flat. I'm new to the idea of pudding cakes, and if I hadn't made them myself I wouldn't believe they work! This one's great when it's cold outside, it really warms you up. Change the spices according to your taste, I like it really spicy so I usually add extra. It's even nice made with wholewheat flour for breakfast, or with raisins added to the batter. Hope you enjoy it!”
READY IN:
30mins
SERVES:
1
YIELD:
1 pudding
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to about 350 degrees. Mix the first 4 ingredients in a small baking dish (about 200ml/8-10oz), then add the soya milk gradually to form a thick paste.
  2. Sprinkle over the custard powder and Splenda, then pour over the boiling water. Bake for about 25 minutes, until a knife inserted into the centre of the 'cake' part comes out clean.
  3. Leave to cool a few minutes, then enjoy! You can add ice cream or extra soya milk if you want.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: