I saw this recipe for gingerbread pudding cake in a two-year-old Bon Appetit I grabbed from the free magazine table at the library. I’m sure it’s a perfect recipe for the fall and winter, but there was no way I was going to wait until then. It’s the same concept as that chocolate pudding cake, the one where, when you bake it, you get a magic layer of chocolate pudding under your chocolate cake. Except this is gingerbread with a magic layer of sticky toffee pudding underneath.
I served it up and gave Henry the first piece. As I was still in the kitchen dishing up cake for the rest of the family, Henry started shouting: “Mom! Mommy! Thank you! Thank you for making this! This is so great! This is the best! dessert! ever!” I don’t think you need any more endorsement than that.
Gingerbread Pudding Cake
SERVES 8
- 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 clove
- 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 (I used dark)
- 1 1/2 cups hot water
- 5 tablespoons unsalted butter, melted
Directions
- Preheat oven to 350 degrees. Butter an 8×8 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. (This part seemed insane to me. Three-quarters of a cup of brown sugar sprinkled on top looked like a lot. I probably put 1/2 cup. But I actually think 3/4 would be ok — the sugar and water and butter make the sticky toffee pudding part.)
- 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.
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