Individual Gingerbread Pudding Cake (Light)

• 3 tablespoons Bisquick (or 2 tablespoons flour and 1/4 teaspoon baking powder with 1 teaspoon butter cut in)
• 1 -2 teaspoon Splenda sugar substitute
• 1 teaspoon molasses
• 1 teaspoon spices (to taste- you can use ginger, cinnamon, mixed spice, nutmeg...or a combination. I usually use 1/2 te)
• 1 -2 tablespoon soya milk
• 2 teaspoons custard powder (or each of powdered milk and cornstarch)
• 1 tablespoon Splenda sugar substitute
• 100 ml boiling water

1. Preheat the oven to about 350 degrees.
2. Mix the first 4 ingredients in a small baking dish (about 200ml/8-10oz), then add the soya milk gradually to form a thick paste.
3. Sprinkle over the custard powder and Splenda, then pour over the boiling water.
4. Bake for about 25 minutes, until a knife inserted into the centre of the 'cake' part comes out clean.
5. Leave to cool a few minutes, then enjoy!
6. You can add ice cream or extra soya milk if you want.

bisquick, splenda sugar substitute, molasses, use ginger, soya milk, custard powder, splenda sugar substitute, boiling water

Taken from www.food.com/recipe/individual-gingerbread-pudding-cake-light-327784 (may not work)