Gingerbread Pudding Cake

Spicy and moist, this enduring favorite is made even better with its own comforting layer of pudding. Don't forget a scoop of vanilla ice cream to take it over the top.

Ingredients

Cake

• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup molasses
• 1/2 cup milk
• 1 large egg
• 1/4 cup unsalted butter (room temperature)
• 1/4 cup granulated sugar

Pudding

• 1 cup light brown sugar
• 4 teaspoons cornstarch
• 1 1/4 cups hot water
• 1/4 cup unsalted butter

Instructions

1. Heat the oven to 350 degrees F. Butter an 8 inch square pan or eight 8 ounce ramekins.

Cake

1. Combine the flour, baking soda, ginger, cinnamon, nutmeg and salt in a medium bowl. Set aside.
2. In a small bowl mix the molasses, milk, and egg. Set aside.
3. In a mixing bowl, cream the butter and sugar together.
4. Add the flour and molasses mixtures by turns, beating on low speed, just until blended. Scrape the sides and bottom of the bowl as needed.
5. Pour the batter into the prepared pan. If using ramekins, place them on a parchment-lined baking sheet and portion a heaping 1/4 cup of batter into each one.

Pudding

1. Mix the brown sugar and cornstarch together.
2. Heat the water and butter together just until the butter melts; gradually stir this into the brown sugar mixture.
3. Pour the pudding mixture slowly over the patter in the 8 inch pan. If using ramekins, scoop a scant 1/4 cup of the pudding mixture over each of the filled ramekins. Place the ramekins on a parchment-lined baking sheet.
4. Bake for 25 to 28 minutes for either size, or until a wooden pick inserted in the center of the cake on top comes out clean.
5. Remove from the oven and serve warm.

Attribution

Recipe and photo used with permission from: King Arthur Flour