Reflux Friendly Cooking: Gingerbread Pudding Cake

Tracy Davenport, Ph.D. Health Guide
  • Reflux Friendly Cooking


    Reflux Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I’ll provide a simple menu that is designed for easy digestion. I’ll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!


    Gingerbread Pudding Cake.

    One of my favorite things to do when I visit my aunt in the summer is to go through her old recipes. The recipes from 30 or 40 years ago always seem so much simpler to me than many new recipes. The recipe below is one such example. No icing is needed for this cake and you can pick and choose from the spices to meet your own dietary needs. Even if you just use ginger and none of the other spices, the cake will still taste great.

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    1 ¼ cups all purpose flour (Trader Joes now carries a gluten free all purpose mix)

    1 tsp. ground or fresh ginger

    ¾ tsp. baking soda

    ¼ tsp. ground nutmeg

    ¼ tsp. ground cloves

    ¼ tsp. salt

    ¼ cup unsalted butter, room temperature

    ¼ cup sugar

    1 egg

    ½ cup molasses

    ½ cup water

    ¾ cup brown sugar

    1 ½ cups hot water

    5 Tbs. unsalted butter, melted



    Preheat the oven to 350 degrees. Butter an 8x8x2 inch baking dish. Whisk flour, ginger, baking soda, salt and spices together in a bowl. In another bowl, beat ¼ cup butter and the sugar together until well blended. Beat in the egg. Add the molasses and ½ cup water. Slowly mix together the dry ingredients with the wet. Transfer to the baking dish. Sprinkle the batter with the brown sugar.


    Stir 1 ½ cups hot water and melted butter in a measuring cup. Carefully pour the mixture over the top of the batter. Bake until the gingerbread cake is cracked on top and toothpick comes out clean (about 45 minutes). Scoop the warm pudding cake into shallow bowls and serve warm.


Published On: January 21, 2014