Here is a warm, spicy dessert that is a yummy gingerbread on top and a creamy pudding on the bottom. Whoever came up with the original recipe is a genius! I think I got the original recipe from a Bon Appetit magazine a while ago, but I am not completely sure (I copied it into my book without writing down the source). At any rate, I changed the recipe to make it lighter and allergy-friendly, without sacrificing taste.
Don’t be intimidated by the lengthy recipe or the multiple steps. Most of the ingredients are the spices, and the results are worth the extra effort.
Try serving these pudding cakes warm with whipped cream or homemade vanilla ice cream – yum!