Warm Gingerbread Pudding Cake

Name: Warm Gingerbread Pudding Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: Cooking spray; 1 1/4 c. all-purpose flour; 1 1/2 tsp. baking soda; 1/4 tsp. salt; 1 tbsp. ground ginger; 1 1/2 tsp. cinnamon; 1/4 tsp. ground cloves; tsp. nutmeg; 1 pinch Black pepper; 3 tbsp. finely chopped crystallized ginger; 1/2 c. molasses (do not use extra strong or blackstrap); 1 1/4 c. boiling water; 4 tbsp. unsalted butter; 1/4 c. packed dark brown sugar; c. packed dark brown sugar; 1 large egg; 2 tbsp. unsalted butter; whipped cream

By Beth LiptonPublished: Oct 1, 2009

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Pudding cakes are amazing — pull one out of the oven, and you have a fluffy cake with a warm, gooey sauce underneath it, all in the same pan. Instead of the traditional lemon or chocolate pudding cake, Beth Lipton decided to give gingerbread a spin. The recipe may look weird, but try it, especially at the holidays — you'll get lots of ooohs and ahhhs.

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Yields:: 6
Prep Time:: 20 mins
Cook Time:: 35 mins
Total Time:: 55 mins

Ingredients

Cooking spray
1 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1 tbsp. ground ginger
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
tsp. nutmeg
1 pinch Black pepper
3 tbsp. finely chopped crystallized ginger
1/2 c. molasses (do not use extra strong or blackstrap)
1 1/4 c. boiling water
4 tbsp. unsalted butter
1/4 c. packed dark brown sugar
c. packed dark brown sugar
1 large egg
2 tbsp. unsalted butter
whipped cream

Directions

1. Step 1Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking pan with cooking spray.
2. Step 2In a small bowl, mix together the flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and pepper; stir with a fork to combine well. Stir in the chopped crystallized ginger. In a separate small bowl, whisk together the molasses and 1/2 cup boiling water; set aside.
3. Step 3In a medium bowl, using an electric mixer on medium-low speed, beat together 4 tablespoons butter and 1/4 cup brown sugar until fluffy, about 2 minutes. Beat in the egg. Scrape down the sides and bottom of the bowl with a flexible spatula, and beat again with the electric mixer until the mixture is uniform.
4. Step 4Add half of the flour mixture to the butter mixture and stir with the flexible spatula just to combine. Stir in the molasses mixture. Stir in the remaining flour mixture and mix until all the ingredients are just combined. Scrape down the sides and bottom of the bowl to make sure all the dry ingredients are incorporated. Scrape the batter into the baking pan and spread it evenly. Sprinkle 1/3 cup brown sugar evenly over the top.
5. Step 5In a bowl, whisk together the remaining 3/4 cup of boiling water and the 2 tablespoons melted butter. Now, here's where it gets a little weird: Pour the water-butter mixture over the brown sugar and batter in the pan, but do not stir. This layer of water on top of the batter will look strange and wrong, but it's okay — resist the urge to mix the layers together. Carefully place the pan in the oven and bake for 30 to 35 minutes, until the cake is cracked on top, set, and spongy when you lightly press the surface with your fingers. Remove the cake to a wire rack to cool for 5 minutes. Serve hot, with whipped cream, if desired.