Recipe

Gingerbread Pudding Cake Recipe


Gingerbread Pudding Cake Recipe Lacrenshaw / All my dishes
1 year, 1 month ago
Moist pudding/cake hybrid with an oozing, sticky syrup which is offset nicely with a dollop of homemade whipped cream. From Bon Apetit December 2007.
Prep:25m Cook:45m Servings:8

Lacrenshaw

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Ingredients
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup sugar
  • 2 tablespoons beaten egg (from 1 egg)
  • 1/2 cup mild-flavored (light) molasses
  • 1/2 cup water
  • 3/4 cup packed golden brown sugar
  • 1 1/2 cups hot water
  • 5 tablespoons unsalted butter, melted
  • Whipped cream

Directions
  1. Preheat oven to 350 degrees F.
  2. Butter an 8x8x2" glass baking dish.
  3. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
  4. Using bowl of electric mixer, beat 1/4 cup butter and 1/4 cup sugar until blended.
  5. Beat in egg.
  6. Stir molasses and 1/2 cup water in a 1-cup glass measure.
  7. Add flour mixture to butter mixture in three additions alternately with molasses mixture, beating to blend between additions.
  8. Transfer to prepared dish.
  9. Sprinkle with brown sugar.
  10. Stir 1 1/2 cups hot water and melted butter in a 2-cup measure.
  11. Carefully pour over top of batter (there will be lots of liquid on cake).
  12. Bake for 45 minutes OR until gingerbread is cracked on top and toothpick inserted into center comes out clean.
  13. Scoop warm pudding cake into shallow bowls.
  14. Serve with whipped cream.

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