Warm Pudding Cake

Warm Pudding Cake

This is a warm cake-in-a-ramekin, that’s ideal to serve after a lovely meal, and you want a dessert that carries forward the sentiment. While it looks super fancy, it is basically a cake, baked in a ramekin to give the feel of a soufflé – this goes best with whipped cream and maple syrup, served on a pretty plate + ramekin set.

You could also add in fresh fruit into the batter such as finely chopped berries, mangoes, or shredded apples or pears – both will work charmingly with the heady spice. I’ve also added shredded pumpkin into this once!

Make this once, and I assure, this becomes your go-to instant sit-down dinner dessert.

  • Recipe Serves

Serves: 6

  • Recipe Ingredients

1 ¼ cup maida / all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp all spice
1 tsp cinnamon
pinch of nutmeg
pinch of clove powder
½ cup vegetable oil
¼ cup cold water
1 tsp vanilla extract
2 tsp honey
¼ cup milk, cold

Serve with maple syrup and whipped cream

  • Recipe Instructions

Grease 6 ramekins
Preheat the oven to 180C
Whisk all the dry ingredients in a separate bowl and set aside
Whisk all the wet ingredients in a big mixing bowl
Slowly fold in the dry ingredients and combine, without over stirring
Pour the batter into the ramekins equally, leaving about 2 cm space at the top
Bake for 15-20 minutes

Serve warm, with maple syrup
Optional add ins: chocolate chips, cocoa powder, ferrerro rocher chocolate, dollop of Nutella or peanut butter in the center
NOTE: if you want to bake freshly for dessert time and pre-plan, then prepare the recipe as is above, including pouring into ramekins. Then cover each one in cling-film and refrigerate until ready to bake. Put directly into the hot oven!

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.