Mini Spiced Caramel Pudding Cakes

Also known as self-saucing pudding cakes, this dessert separates while baking to create a saucy caramel pudding underneath a spongy cake. Best served warm with a dollop of whipped cream or ice cream.

Yield: Makes 12.

Mini Spiced Caramel Pudding Cakes


  • 1 1/2 cups water
  • 2 1/4 cups packed golden brown sugar, divided
  • 2 tbsp salted butter, melted
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp grated orange peel
  • 3/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp ground allspice
  • 1/4 tsp nutmeg
  • 1 cup milk (2%)
  • 2 tbsp melted salted butter
  • 2 tsp vanilla
  • Whipped cream or ice cream, optional*


  1. Preheat oven to 350°F.
  2. To make caramel sauce, combine water, 3/4 cup brown sugar and butter in a medium pot. Bring to a boil over medium heat, stirring to dissolve brown sugar. Remove from heat; set aside.
  3. Combine flour, remaining brown sugar, baking powder, cinnamon, orange peel, ginger, salt, allspice and nutmeg in a large bowl.
  4. Whisk milk, melted butter and vanilla together in a small bowl.
  5. Add wet ingredients to dry ingredients. Stir to combine. Divide batter between 12 greased 3/4 cup heatproof ramekins or custard cups, filling each ramekin no more than half full. Place ramekins on a baking sheet.
  6. Gently divide caramel sauce evenly between ramekins. Bake until a cake tester inserted into the centre comes out clean, about 25 – 30 minutes. Serve warm with whipped cream or ice cream.
Nutritional analysis per serving:


280 calories, 4.5 g fat, 2.9 g protein, 57.9 g carbohydrate, 0.7 g fibre, 210 mg sodium

*Ingredient not included in nutritional analysis.

Tip: Want to turn this recipe into a full-sized cake? Instead of baking the batter in ramekins, use a greased deep 2 quart (2 L) casserole dish and bake at 350°F until cake tests done, about 40 – 45 minutes.