Ingredients
-
1 1/4
-
1
-
3/4
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
2
-
1/2
-
1/2
-
3/4
-
1 1/2
Directions
Gingerbread Pudding Cake, From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream Fantastic for the holidays!, Easy and quick to assemble The finished product was fantastic!!! Not sure how all that water turned into the most wonderful thick sauce but it did!!!, Interesting baking experience I took it out of the oven at 45 minutes, drained off the excess fluid (there was a lot), inverted the baked cake portion on a fresh tray and baked it for an additional 15 minutes only to realize while eating it that if the fluid thickened it would have made a great syrup maybe I’ll add a teaspoon of arrowroot dissolved in cold water to the hot water and butter mixture next time to ensure that it solidifies It tasted great even without the excess syrup So good in fact that along with whipped cream it may become a holiday staple It is two tablespoons of egg not two eggs for those wondering about the recipe
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Add 1/3 of the Flour Mixture, Butter Mixture and Molasses Mixture Together Beating to Blend. Repeat Until All Seperate Mixtures Are Now One and Transfer to Prepared Dish. Sprinkle Brown Sugar Over the Top. |
|
4
Done
|
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. |
