Reviewed: Oct. 12, 2008

I have made this recipe numerous times and it always turns out great Top off with whipped cream or ice cream. Yummy!!

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MARMEL

Cooking Level: Intermediate

Living In: Red Deer, Alberta, Canada

Reviewed: Jun. 27, 2008

I'm probably a freak for making this in the summer but I had a huge sweet-tooth ginger craving and making gingersnaps was just too daunting. This is a delicious and easy recipe that hit the spot. I didn't change a thing; I only halved the recipe (but still used 1 egg) and it turned out great. Yummy the next day out of the fridge too. Yay!

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Franny

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Mar. 8, 2008

Wonderful! Made it for a Christmas dinner, and it was a hit. I didn't understand what the "pudding" part meant, but you'll see!

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HalloweenHJB

Cooking Level: Beginning

Home Town: Mount Prospect, Illinois, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Jan. 3, 2008

I'll never make plain gingerbread again. My husband, who is not a gingerbread fan, loved this. I served it with a little whipped cream. Easy and delicious!

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Cynthia T

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Nazareth, Pennsylvania, USA

Reviewed: Dec. 27, 2007

Great change from the normal dessert. Even better with whipped cream.

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Mrs. DeCanio

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Cooking Level: Intermediate

Home Town: Sidney, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Dec. 20, 2007

This was such a hit! I doubled it for my husband's birthday party and every ounce of it was gone. EVERYONE wanted the recipe. Thanks for sharing it with me.

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krlongfellow

Reviewed: Nov. 8, 2007

So good. Made it for my Mom's 81st birthday, as gingerbread is her fav. I cooked the minimum time, but would like to have had more sauce. Will try incresing the water next time.

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Sue DeMott

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Oct. 29, 2007

Ooooooh this is so good! I made this for a german-themed potluck at my church. It turned out sooo yummy! Although it was quite good by itself, it would also have been good with some whipped cream on it. I wanted it to say, "I AM GINGERBREAD," so I used about 2 1/4 tsp of ginger, which was very good. I also added 1/2 tsp of ground cloves, since they go hand-in-hand with ginger. I recommend this dessert to all!

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CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

Reviewed: May 27, 2007

Very nice dessert. I used the dark molasses as well. I think I will add more water next time as I would like a bit more sauce.

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Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

Reviewed: May 19, 2006

Very nice recipe. You get full-bodied gingerbread flavor, in an airy yet moist cake. The top is slightly chewy; the bottom is fabulous and ooey-gooey. I used dark molasses, because I prefer a strong flavor -- unfortunately, when I measured it out, there was only about 1/2 cup left in the jar ... so I just rinsed it out and added 1/4 cup of molasses-water to the mix. Still worked well!

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