Pudding Cakes: 12 Grandma Desserts Where You Pour Hot Water on Top and Get Warm Sauce Underneath

Pudding cakes look like a kitchen mistake before they go in the oven. You spread a simple batter in the pan, sprinkle sugar on top, then pour hot water over everything and slide it in anyway. Somewhere in the heat, the magic happens: the cake rises to the top and a warm, glossy sauce settles underneath. Church cookbooks and grandma-style recipe boxes have relied on this trick for generations because it needs only pantry staples and one dish. Right now, Americans are searching what a self saucing pudding is, so here are 12 pudding cakes to answer that question, from hot fudge and lemon to Quebec maple and South African malva. Grab a spoon and a scoop of ice cream..

Hot Fudge Pudding Cakes, the Grandma Classic

If you only try one recipe here, make it this one. Hot fudge pudding cake is the dessert that taught generations what pudding cakes can do: a cocoa batter goes in the pan, brown sugar and cocoa go on top, then a stream of hot water turns into thick fudge sauce under a soft brownie top. It costs very little and is ready in under an hour, just like the thrifty Depression era desserts grandma leaned on. Tip: do not stir after pouring the water; trust the oven. Serve it warm with a scoop of vanilla ice cream..

You will need: 1 cup all-purpose flour, 3/4 cup sugar, 2 tbsp cocoa powder, 2 tsp baking powder, 1/4 tsp salt, 1/2 cup milk, 2 tbsp melted butter, 1 tsp vanilla, 1/2 cup chopped walnuts (optional); topping: 1 cup packed brown sugar, 1/4 cup cocoa powder, 1 3/4 cups very hot water

How to make it: 1. Heat oven to 350F. 2. In an ungreased 9-inch square pan, stir flour, sugar, 2 tbsp cocoa, baking powder and salt. 3. Mix in milk, butter and vanilla, then nuts, and spread evenly. 4. Sprinkle brown sugar and 1/4 cup cocoa over the batter. 5. Gently pour hot water over the top; do not stir. 6. Bake 40 minutes until the top is set, then cool 10 minutes and spoon sauce over each serving.

Chocolate Self Saucing Pudding

In Australia and Britain, this is simply called chocolate self saucing pudding, and almost every family has a version. It is a little richer than the American hot fudge style, with an egg in the batter for a lighter, spongier top. The boiling water is poured over the back of a spoon so it floats gently on the surface. Tip: bake it in a deep dish so the sauce has room to bubble without spilling. A drizzle of cream finishes it, much like these cozy hot chocolate desserts.

You will need: 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/2 cup sugar, 2 tbsp cocoa powder, pinch of salt, 1/2 cup milk, 3 tbsp melted butter, 1 egg, 1 tsp vanilla; topping: 3/4 cup brown sugar, 2 tbsp cocoa powder, 1 1/4 cups boiling water

How to make it: 1. Heat oven to 350F and butter a deep 6-cup baking dish. 2. Whisk flour, baking powder, sugar, cocoa and salt. 3. Whisk milk, butter, egg and vanilla, stir into the dry mix and spread in the dish. 4. Mix brown sugar and cocoa and sprinkle evenly over the top. 5. Pour boiling water slowly over the back of a spoon onto the batter. 6. Bake 35 to 40 minutes until the top springs back.

Caramel Pecan Pudding Cakes

Southern cooks love pecans in everything, so of course there is a pecan pudding cake. The top bakes into a tender vanilla cake studded with toasted nuts, while a brown sugar caramel sauce forms underneath. It tastes a lot like pecan pie, but takes a fraction of the work. Tip: toast the pecans for 5 minutes first for a deeper flavor. Set it out with our Thanksgiving desserts that are not pie and see which pan empties first.

You will need: 1 cup all-purpose flour, 1/2 cup sugar, 2 tsp baking powder, 1/4 tsp salt, 1/2 cup milk, 2 tbsp melted butter, 1 tsp vanilla, 3/4 cup toasted chopped pecans; topping: 3/4 cup packed brown sugar, 2 tbsp butter, 1 1/2 cups boiling water

How to make it: 1. Heat oven to 350F and butter an 8-inch square dish. 2. Whisk flour, sugar, baking powder and salt. 3. Stir in milk, butter and vanilla, then fold in pecans and spread in the dish. 4. Sprinkle brown sugar evenly over the batter. 5. Melt butter into the boiling water and pour gently over the top. 6. Bake 35 to 40 minutes until golden.

Lemon Pudding Cakes With a Silky Curd Bottom

Lemon pudding cakes work a different kind of magic. Beaten egg whites are folded into a tangy lemon batter, and in the oven it separates into a cloud of sponge on top with a silky lemon curd layer below. Australians call it lemon delicious, and the name fits. It is bright and light after a heavy holiday meal. Tip: bake it in a water bath so the bottom stays creamy. Pair it with other old-fashioned lemon desserts on a spring table.

You will need: 3 eggs separated, 3/4 cup sugar, 3 tbsp butter softened, 1/4 cup all-purpose flour, 1 cup milk, 1/3 cup fresh lemon juice, zest of 2 lemons, pinch of salt, powdered sugar for dusting

How to make it: 1. Heat oven to 350F and butter an 8-inch square dish; set it in a larger pan. 2. Beat butter and sugar, then beat in egg yolks, flour, milk, lemon juice and zest; the mix will look thin. 3. Whip egg whites with salt to soft peaks and fold gently into the batter. 4. Pour into the dish and add hot water to the outer pan halfway up the sides. 5. Bake 40 to 45 minutes until golden and set on top. 6. Dust with powdered sugar and serve warm or cool.

Butterscotch Self Saucing Pudding

Butterscotch pudding cake is pure comfort: a tender brown sugar sponge sitting on a buttery caramel sauce that tastes like old-fashioned candy. It is one of the thriftiest recipes here, since the sauce is little more than brown sugar, butter and boiling water. Tip: melt the butter into the boiling water before pouring so the sauce is extra glossy. A pinch of salt makes the butterscotch flavor pop. Serve it with vanilla ice cream or next to more homemade butterscotch treats.

You will need: 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/3 cup brown sugar, pinch of salt, 1/2 cup milk, 3 tbsp melted butter, 1 egg, 1 tsp vanilla; sauce: 3/4 cup packed brown sugar, 2 tbsp butter, pinch of salt, 1 1/2 cups boiling water

How to make it: 1. Heat oven to 350F and butter an 8-inch square dish. 2. Whisk flour, baking powder, brown sugar and salt. 3. Stir in milk, melted butter, egg and vanilla and spread in the dish. 4. Sprinkle brown sugar and salt over the batter. 5. Stir 2 tbsp butter into the boiling water and pour gently over the top. 6. Bake 35 to 40 minutes until the cake is golden and springs back.

Maple Pudding Cakes, Quebec Pouding Chomeur Style

Pouding chomeur means poor man’s pudding, and it is said to come from Quebec during the hard years of the Great Depression. Simple dollops of cake batter are dropped into hot maple syrup and cream, and they bake into golden puffs floating on a sticky maple sauce. Searches for maple pudding cakes have doubled this fall, and it is easy to see why. Tip: set the dish on a lined baking sheet, since the sauce loves to bubble over. Serve it with other maple syrup desserts at a cozy brunch.

You will need: 1/2 cup butter softened, 1/2 cup sugar, 1 egg, 1 tsp vanilla, 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, 1/2 cup milk; sauce: 1 1/2 cups pure maple syrup, 1/2 cup heavy cream, 1/2 cup water

How to make it: 1. Heat oven to 350F and set a 9-inch square dish on a lined baking sheet. 2. Beat butter and sugar, then add egg and vanilla. 3. Stir in flour, baking powder and salt alternately with milk. 4. Bring maple syrup, cream and water to a boil and pour into the dish. 5. Drop spoonfuls of batter over the hot syrup. 6. Bake 35 to 40 minutes until golden.

Gingerbread Pudding Cakes With Lemon Sauce

This one smells like Christmas the minute it goes in the oven. A dark molasses gingerbread batter bakes over a sweet lemon brown sugar sauce, and the two flavors are a perfect match. Old church cookbooks paired gingerbread with lemon sauce, and these pudding cakes simply bake it all in one dish. Tip: use mild molasses, not blackstrap, for a gentler flavor. Serve it warm with whipped cream, or beside your make-ahead Christmas desserts on the holiday table.

You will need: 1 1/4 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp salt, 1/4 cup sugar, 1/2 cup molasses, 1/2 cup milk, 3 tbsp melted butter, 1 egg; sauce: 3/4 cup brown sugar, 2 tbsp butter, 2 tbsp lemon juice, zest of 1 lemon, 1 1/2 cups boiling water

How to make it: 1. Heat oven to 350F and butter an 8-inch square dish. 2. Whisk flour, baking soda, spices, salt and sugar. 3. Whisk molasses, milk, butter and egg, stir into the dry mix and spread in the dish. 4. Sprinkle brown sugar and lemon zest over the top. 5. Stir butter and lemon juice into the boiling water and pour gently over the batter. 6. Bake 35 to 40 minutes until the top springs back.

South African Malva Pudding

Malva pudding is South Africa’s beloved Sunday dessert, a soft, spongy cake made with a spoon of apricot jam and soaked in a warm cream and butter sauce right out of the oven. The sponge drinks up every drop, so each spoonful is caramel sweet and tender. It is different from the others because the sauce is poured on after baking, a method Wikipedia traces to Cape Dutch kitchens. Tip: poke the hot cake all over with a skewer. Serve with custard, like a pan of warm bread pudding.

You will need: 1 cup sugar, 2 eggs, 1 tbsp apricot jam, 1 cup all-purpose flour, 1 tsp baking soda, pinch of salt, 1 tbsp melted butter, 1 tsp white vinegar, 1/2 cup milk; sauce: 3/4 cup heavy cream, 1/2 cup sugar, 1/2 cup butter, 1/4 cup hot water

How to make it: 1. Heat oven to 350F and butter an 8-inch square dish. 2. Beat sugar and eggs until thick and pale, then beat in the jam. 3. Whisk flour, baking soda and salt; mix butter, vinegar and milk. 4. Fold both into the egg mixture alternately and pour into the dish. 5. Bake 40 to 45 minutes until deep golden. 6. Heat the sauce ingredients until melted, poke the hot cake and pour it all over.

Old-Fashioned Cherry Pudding Cakes

Cherry pudding is a farmhouse dessert found in old Midwest and Southern recipe boxes. A plain batter goes into the pan, tart cherries are scattered on top, and a hot sweet cherry syrup is poured over it all. As it bakes, the cake rises through the fruit and the cherries sink into a ruby sauce. Frozen cherries work perfectly, so you can make it any time of year. Tip: thaw and drain frozen cherries, saving the juice for the syrup. Serve it alongside these juicy cherry desserts.

You will need: 1 cup all-purpose flour, 1/2 cup sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup milk, 2 tbsp melted butter, 1 tsp vanilla; topping: 2 cups pitted tart cherries, 3/4 cup sugar, 1 tbsp cornstarch, 1 cup boiling water or cherry juice

How to make it: 1. Heat oven to 350F and butter an 8-inch square dish. 2. Whisk flour, sugar, baking powder and salt, then stir in milk, butter and vanilla. 3. Spread the batter in the dish and scatter cherries over it. 4. Whisk sugar and cornstarch into the boiling water or juice until dissolved. 5. Pour gently over the cherries. 6. Bake 40 to 45 minutes until golden.

Date Toffee Self Saucing Pudding

Soft chopped dates melt into this rich brown sugar sponge, and the sauce underneath tastes like warm toffee. It is the easiest way to get that cozy British pudding flavor without making a separate sauce on the stove. Old recipe cards call it a winter Sunday treat, and it reheats well the next day. Tip: soak the dates in boiling water with baking soda so they turn soft and jammy. If you love it, try a classic sticky toffee pudding next.

You will need: 1 cup chopped pitted dates, 1/2 cup boiling water, 1/2 tsp baking soda, 1 cup all-purpose flour, 1 tsp baking powder, 1/3 cup brown sugar, 1 egg, 3 tbsp melted butter, 1/4 cup milk, 1 tsp vanilla; sauce: 3/4 cup packed brown sugar, 2 tbsp butter, 1 1/2 cups boiling water

How to make it: 1. Pour boiling water over dates and baking soda and let stand 10 minutes. 2. Heat oven to 350F and butter an 8-inch square dish. 3. Whisk flour, baking powder and brown sugar, then stir in egg, butter, milk, vanilla and the dates with their liquid. 4. Spread in the dish and sprinkle with brown sugar. 5. Melt butter into the boiling water and pour gently over the top. 6. Bake 35 to 40 minutes until springy.

Apple Cinnamon Pudding Cakes With Caramel Sauce

This fall favorite tastes like a warm apple dumpling in a spoon. Diced apples and cinnamon are folded into the batter, and brown sugar plus boiling water bake into a caramel sauce below. It is a smart way to use the last few apples in the bowl. Tip: choose firm apples that hold their shape, and dice them small so they cook through. A scoop of vanilla ice cream melting on top is the best finish. Serve it next to our old-fashioned apple desserts at Thanksgiving.

You will need: 1 cup all-purpose flour, 1/2 cup sugar, 2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp salt, 1/2 cup milk, 3 tbsp melted butter, 1 tsp vanilla, 2 apples peeled and finely diced; topping: 3/4 cup packed brown sugar, 1/2 tsp cinnamon, 2 tbsp butter, 1 1/2 cups boiling water

How to make it: 1. Heat oven to 350F and butter an 8-inch square dish. 2. Whisk flour, sugar, baking powder, cinnamon and salt. 3. Stir in milk, butter and vanilla, then fold in the apples and spread in the dish. 4. Mix brown sugar and cinnamon and sprinkle over the batter. 5. Melt butter into the boiling water and pour gently over the top. 6. Bake 40 minutes until golden.

Single Serve Chocolate Pudding Cups in Ramekins

Grandma did not always need a full pan. Divide the same chocolate batter among ramekins, spoon cocoa and brown sugar on top, add a little boiling water to each, and you get warm little puddings with their own pool of sauce. They bake in about 20 minutes, so they are perfect for a small family supper or a cozy night for two. Tip: set the ramekins on a baking sheet to catch any drips. Short on oven space? Try these slow cooker desserts instead.

You will need: 1 cup all-purpose flour, 1/2 cup sugar, 3 tbsp cocoa powder, 2 tsp baking powder, 1/4 tsp salt, 1/2 cup milk, 3 tbsp melted butter, 1 tsp vanilla; topping: 3/4 cup brown sugar, 1/4 cup cocoa powder, 1 1/4 cups boiling water

How to make it: 1. Heat oven to 350F and butter six 6-ounce ramekins. 2. Whisk flour, sugar, cocoa, baking powder and salt, then stir in milk, butter and vanilla. 3. Divide the batter among the ramekins. 4. Mix brown sugar and cocoa and sprinkle over each one. 5. Pour about 3 tbsp boiling water gently over each. 6. Bake on a sheet 20 to 25 minutes until the tops are set.