Gingerbread Pudding Cakes
Source: Found on Pinterest
Perfect dessert during the Christmas holidays
Ingredients
- 1-1/4 c. unbleached white all-purpose flour
- 3/4 t. baking soda
- 1/2 t. ground ginger
- 1/2 t. ground cinnamon
- 1/4 t. salt
- 1/4 t. allspice
- pinch nutmeg
- 1/2 c. mild molasses (not blackstrap)
- 1/2 c. water
- 1/4 c. butter, at room temperature
- 1/4 c. white sugar
- 1/2 large egg (beat egg, then use half)
- 6 Tbls. packed brown sugar
- 3/4 c. hot water
- 3 Tbls. butter melted
Instructions
Place 6 (may need 7 in order to leave a ¾-inch clearance at the top) or 8-inch baking dish on a baking sheet. Grease or spray ramekins (or baking dish) with non-stick spray
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg. Set aside.
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 tablespoons between ramekins).
Combine hot water with melted butter and stir well. Carefully pour over top, dividing between ramekins or adding all to single baking dish. There should be a 1/2 to 3/4-inch clearance at the top of each ramekin.
Bake in preheated 350 degree oven until firm and cracked on top, and a toothpick inserted in the top half of cake comes out clean, about 30 minutes.
Serve warm with a dollop of whipped cream or ice cream.
Serves 6