A Recipe……………from my table to yours
And I had but one penny in the world, thou should’st have it to buy gingerbread.
— William Shakespeare, “Love’s Labor’s Lost”
Having good yummy smells coming from the kitchen is always a delight at any time of the year, however, during holiday times, because everyone’s senses seem keener with the anticipation of good things to arrive, this is just a perfect recipe to make. I have found that the easiest thing to do with this type of recipe is to put all of your spices out on one side of your mixing bowl and as soon as you have added it, to place the spice on the other side. That way there won’t be any confusion. I also use the ¼ sized measuring teaspoon for all of the spices and for the salt and soda. So, for instance, for the 1 teaspoon of ginger, I used 4 of the ¼ teaspoons. For me that is the simplest way, but do whatever is best for you.
As a side note, an early form of gingerbread can be traced to the ancient Greeks and Egyptians who used it for ceremonial purposes. It appeared in Europe with the 11th-century crusaders who brought the spice back from the Middle East for the well to do to experiment with. Gingerbread became so popular in Europe that there were even gingerbread fairs.
Gingerbread Pudding Cake (a breakfast delight!)
1 ¼ C. flour
1 tsp. ground ginger
¾ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground allspice
¼ tsp. ground cloves
¼ tsp. salt
¼ C. (1/2 stick) unsalted butter, room temp.
¼ C. sugar
2 Tblsp. beaten egg (from 1 egg)
½ C. light molasses
½ C. water
¾ C. brown sugar
1 ½ C. hot water
5 Tblsp. unsalted butter, melted
Whipped Cream or Yogurt
*Preheat oven to 350.
*Butter 8 X 8 X 2 inch inch glass baking dish
*Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and soda in medium bowl.
*Using electric mixer, beat the ¼ C. room temp. butter and the ¼ C. sugar in a large bowl until blended.
* Beat in the 2 Tblsp. egg.
*Stir the ½ C. molasses and the ½ C. water in 1-cup glass measuring cup.
*Add flour mixture to butter mixture in 3 additions alternately with molasses mixture, beating to blend between additions.
*Transfer to prepared dish.
*Sprinkle the ¾ C. brown sugar over all.
*Stir the 1 ½ C. hot water and 5 tblsp. melted butter in a 2-cup glass measuring cup.
*Carefully pour over top of batter (there will be lots of liquid on top of cake).
*Bake until gingerbread is cracked on top and toothpick inserted into center comes out clean, about 45 minutes.
*Scoop warm pudding cake into shallow bowls.
*Serve with whipped cream or yogurt.
(It may be a bit tedious to make, but it’s worth it as you will see.)
Margot Van Horn