Spiced Crumb Pudding with Warm Lemon Sauce

Thea Pappalardo


Okay, this is an unusual recipe. First of all, it's called pudding when, in fact, it's a cake; secondly, it is made with bread crumbs and, lastly, there are no eggs. It's a type of spice cake and the warm lemon sauce really kicks it up a notch. I hadn't made this in many, many years, so I baked it a few nights ago and it really is good.


★★★★★ 3 votes



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  • 1 c
    bread crumbs (store bought)
  • 1/2 c
  • 1/4 c
    butter, room temperature
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/8 tsp
    ground cloves
  • 1/2 tsp
  • 1 c
    brown sugar, firmly packed
  • 2 Tbsp
  • 1 c
    hot water
  • 3/4 c
  • 1/8 tsp

  • 1 Tbsp
  • pinch
  • 1/2 c
  • 1 c
    boiling water
  • 1 Tbsp
  • 1

How to Make Spiced Crumb Pudding with Warm Lemon Sauce


  1. Combine bread crumbs and flour. Cut in butter until it resembles coarse crumbs. Add spices, baking powder, baking soda and brown sugar. Mix well. Combine molasses with hot water and mix into other mixture. Stir in raisins and salt.
  2. Pour into a well greased 9 inch pan. Bake at 400 for 35-40 minutes.
  3. Warm Lemon Sauce
  4. Juice lemon and grate zest. Set aside. Combine first 4 ingredients in a small saucepan. Bring to a boil, lower heat, and continue to boil for 5 minutes. Add butter, lemon zest and lemon juice. Continue cooking for several minutes until thickened. Serve warm over cake.

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About Spiced Crumb Pudding with Warm Lemon Sauce

Course/Dish: Cakes

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