Gingerbread Pudding Cake

• Vegetarian

• Produce

  • 1/2 tsp Ginger

• Refrigerated

  • 1/2 Egg, large

• Condiments

  • 1/2 cup Molasses, mild

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/4 tsp Allspice
  • 3/4 tsp Baking soda
  • 6 tbsp Brown sugar, packed
  • 1/2 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1/4 tsp Salt
  • 1/4 cup White sugar

• Dairy

  • 7/16 cup Butter

• Liquids

  • 1/2 cup Water
  • 3/4 cup Water, HOT

Found on seasonsandsuppers.ca

Description

Directions

• Heat oven to 350 F.
• In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg. Set aside.
• Place 4-5 small ramekins or 8-inch baking dish on a baking sheet and grease or spray with baking spray.
• In a small bowl, combine 1/2 cup water with 1/2 cup molasses. Stir well and set aside.
• In a medium bowl with an electric mixer or the bowl of a stand mixer, beat butter and sugar until creamy, about 2 minutes. Add egg and beat until mixed. Reduce speed to low and add the flour mixture alternately with the molasses mixture. Mix just until blended.
• Divide batter between ramekins (or add to baking dish), filling ramekins no more than 1/2 full with batter. Sprinkle with brown sugar (dividing the 6 Tbsp. between your dishes). Combine hot water with melted butter and stir well. Carefully pour over top, dividing between ramekins or adding all to one baking dish. Allow 1/2-3/4 inch clearance at the top of the dish.
• Bake in preheated oven until firm and cracked on top and a toothpick inserted in the top half of cake comes out clean, about 35 minutes. Serve warm with a dollop of whipped cream or ice cream.

Nutrition