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Gingerbread Pudding Cake

Source of Recipe


Beach House at Purdy (Gig Harbor, Washington)



List of Ingredients



• 1¼ cups all-purpose flour
  
• 1 tsp ground ginger
  
• ¾ tsp baking soda
  
• ½ tsp ground cinnamon
  
• ¼ tsp ground nutmeg
  
• ¼ tsp ground allspice
  
• ¼ tsp ground cloves
  
• ¼ tsp salt
  
• ¼ cup (½ stick) unsalted butter, room temperature
  
• ¼ cup sugar
  
• 2 Tbsp beaten egg (from one egg)
  
• ½ cup mild-flavored (light) molasses
  
• ½ cup water
  
• ¾ cup (packed) golden brown sugar
  
• 1½ cups hot water
  
• 5 Tbsp unsalted butter, melted
  
• .
  
• Whipped cream
  






Instructions



1. Preheat oven to 350° F. Butter 8x8x2-inch glass baking dish.
   Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves, and salt in medium bowl.
   
   
2. Using electric mixer beat ¼ cup butter and ¼ cup sugar in large bowl until blended. Beat in egg. Stir molasses and ½ cup water in a 1-cup glass measuring cup. Add flour mixture to butter mixture in three additions alternately with molasses mixture, beating to blend between additions. Transfer to prepared dish. Sprinkle brown sugar over.
   
   
3. Stir 1½ cups hot water and the melted butter in 2-cup glass measuring cup. Carefully pour over top of batter (there will be lots of liquid on top of cake). Bake until gingerbread is cracked on top and a toothpick inserted into center comes out clean, about 45 minutes. Scoop warm pudding cake into shallow bowls. Serve with whipped cream.
   
   Makes 8 servings.