I had seen a steamed chocolate cake recipe on my Facebook feed and thought it would be interesting to try. New technique and all that. I got out all the ingredients and when testing the pans I found I did not have a large enough Dutch Oven. Shucks! I still wanted to bake something. So then I found another recipe I had saved from my Facebook feed and went to the good old faithful King Arthur Flour website. Thus I found myself making Gingerbread Pudding Cake. My mom used to make a chocolate pudding cake and I have made a lemon pudding cake and they are scrumptious. Here is the link: Gingerbread Pudding 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, at room temperature
- 1/4 cup granulated sugar
Instead of the separate spices I used the equivalent of KAF’s Gingerbread Spice mixture. I used 1/4 half & half diluted with 1/4 cup water for the milk. Everything else was as it should be. Preheat oven to 350 degrees F. Grease or butter an 8-inch square pan.
Whisk the flour with the spices with the baking soda and salt in a bowl. Set aside. Mix the molasses, milk and egg in another small bowl. Cream the butter and sugar together and add the flour mixture and molasses mixture alternately. Pour batter in prepared pan.
For the pudding mixture:
- 1 cup light brown sugar
- 4 teaspoons cornstarch
- 1 1/4 cups hot water
- 1/4 cup unsalted butter
Mix the brown sugar and cornstarch. Heat butter and water just until butter melts. This was about 1 minute in the microwave. Add liquid to sugar mixture. Pour carefully over the batter in the pan. Bake for 28-30 minutes. The cake part should test done.
Serve warm. I served this with whipped cream. For leftovers, put scoop of cake and pudding (on bottom) into microwave safe dish/bowl and heat for 20-30 seconds, depending on the power of your microwave.