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.

The Recipe
Serves Serves: 6


  • 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


  • 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!