Pudding cake recipes always sound so strange because they go against everything you’ve ever been taught about baking. Pouring hot water over batter? What is that all about? Pudding cakes bake up with a cake on the top, with a sauce on the bottom to spoon over top when you serve them up with a scoop of vanilla ice cream. The cake in this one isn’t overly sweet and topped with a brown sugar sauce, it makes a fantastic end to a winter meal.
Ingredients:
1 1/4 cups flour
1 tsp ginger
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/4 salt
1/4 cup butter, room temperature
1/4 cup sugar
1 egg, room temperature, beaten slightly
1/2 cup molasses
1/2 cup warm water
3/4 cup brown sugar
1 1/2 cups hot water
5 tbsp butter, room temperature
Pre-heat oven to 350 F and grease a 9-inch baking dish well with butter or cooking spray
In a bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves, and salt together. Set aside.
Using an electric mixer, beat the butter and sugar until well combined and fluffy. Add the egg and continue to mix. In a separate bowl, stir the ½ cup warm water with the molasses. Add to the butter mixture, alternating with the flour, and blend well.
Scrape batter into the prepared baking dish and smooth the batter so that it covers the bottom evenly. Sprinkle the brown sugar over top. In a glass measuring cup, combine the 1 ½ cups of hot water and butter and stir slightly so that the butter melts before gently pouring the water right over top of the batter in the dish.
Carefully place the dish in the oven and bake for about 35-40 minutes until the top looks crackled and set. Serve warm with ice cream.
Serves 8
Adapted from Whitewater Cooks With Friends
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