Individual Gingerbread Pudding Cake (Light) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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! Ingredients:
3 tablespoons bisquick (or 2 tablespoons flour and 1/4 teaspoon baking powder with 1 teaspoon butter cut in) |
1 -2 teaspoon splenda sugar substitute |
1 teaspoon molasses |
1 teaspoon spices (to taste- you can use ginger, cinnamon, mixed spice, nutmeg...or a combination. i usually use 1/2 te) |
1 -2 tablespoon soya milk |
2 teaspoons custard powder (or each of powdered milk and cornstarch) |
1 tablespoon splenda sugar substitute |
100 ml boiling water |
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.
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