Thursday, December 13, 2007

Gingerbread Pudding Cake

Gingerbread Pudding Cake
this pudding/cake hybrid oozes an intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!


1¼ hours plus 20 min prep

1 1/4 cups all-purpose flour
1 teaspoon
ground ginger
3/4 teaspoon
baking soda
1/2 teaspoon
cinnamon
1/4 teaspoon
nutmeg
1/4 teaspoon
allspice
1/4 teaspoon
cloves
1/4 teaspoon
salt
1/4 cup
unsalted butter, room temperature
1/4 cup
sugar
2 tablespoons beaten
eggs
1/2 cup
molasses
1/2 cup
water
3/4 cup packed
light brown sugar
1 1/2 cups
hot water
5 tablespoons
unsalted butter, melted

Directions:
Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all separate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes.


Serve warm with whipped cream.



2 comments:

pegsterdtown said...

Gordon,
I can't wait to try this wonderful recipe. Gingerbread is my all time favorite. I love the new blog. Happy holidays.

pegsterdtown@yahoo.com

Amanda said...

Do you think I could make this one day ahead of time and then reheat it right before serving? It looks so delicious!!!