Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup milk
- 1/2 cup molasses
- 1 large egg
- 4 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon cornstarch
- 3/4 cup hot water
- 3 tablespoons unsalted butter
Directions
Preheat your oven to 350°F (175°C) and lightly grease an 8 or 9-inch square pan.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
In a small bowl, whisk together the molasses, milk, and egg until well blended.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Gradually add the dry ingredients and the wet ingredients alternately to the creamed mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined; scrape down the sides of the bowl as needed.
Pour the batter evenly into the prepared pan.
In a small bowl, whisk together the brown sugar and cornstarch.
In a saucepan, heat the water and butter until the butter is melted, then gradually whisk this hot liquid into the brown sugar mixture until smooth.
Slowly pour the hot pudding mixture evenly over the batter in the pan.
Bake for 38 to 42 minutes, or until a toothpick inserted near the center comes out clean.
Remove the dessert from the oven and let it cool slightly before serving warm.
Frequently Asked Questions
How should I store leftover Gingerbread Pudding Cake to keep it moist?
Once completely cooled, store your Gingerbread Pudding Cake in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, you can refrigerate it, but bring it back to room temperature before serving for the best texture. Avoid freezing, as the moisture content can change significantly.
Can I substitute the molasses in this Gingerbread Pudding Cake recipe?
While molasses is key for the classic flavor, you can substitute it with an equal amount of dark corn syrup if absolutely necessary. However, be aware that using corn syrup will result in a less intense gingerbread flavor and a slightly different texture. For the best result, stick to the molasses.
What is the best way to ensure my Gingerbread Pudding Cake bakes evenly at 350°F?
To ensure even baking in your 8 or 9-inch square pan, make sure the oven rack is positioned in the center of the oven before preheating to 350°F (175°C). Avoid opening the oven door during the first 25 minutes of the 35-minute bake time to maintain the consistent temperature needed for the pudding effect.
