Gingerbread Pudding

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photo by andycoan

Its a kind of magic…

This nursery style pudding sits in the realm between steamed pudding and cake. A hybrid of the two eagerly combined to create a delectable pudding worthy enough to grace the dinner table, the kitchen table or the dining lap.

If you’re like me and find aromatic spices enticing, and syrupy molasses comforting, you will cherish this pudding du jour that can be churned out in a matter of minutes with a few simple twists of your whisk.

Gingerbread pudding

Ingredients

3/4 cup plain flour

1/2 teaspoon baking soda

1  teaspoon ground cinnamon

1 tsp  ground cloves

pinch freshly ground black pepper

50g  minced ginger

100mls hot water

75g / 6 Tbs dark muscavado sugar

1/3 cup grapeseed oil

6 tablespoons blackstrap molasses

pinch salt

1 large egg

photo by perry_marco

Procedure:

• Preheat the oven on Fan bake to 180C/350 F
• Grease a loaf tin or pudding basin with baking spray.
• Into a bowl whisk together the flour, baking soda, and spices and ginger.
• Whisk in the hot water, sugar, oil, molasses, and salt until well-blended and then sift in  the flour mixture and whisk until smooth.
• Lastly, add the egg and beat until incorporated. The batter will be thin and watery ~ not to worry! As it will firm up on baking.
• Pour into the tin and cook in the  oven for 30- 40  minutes or until a skewer inserted into the center comes out clean.

• Serve the pudding warm by cutting into generous slices and pouring over some liquid cream or serve with a scoop of creamy ice cream. A warm silky custard would also work beautifully.

Serves 4-6 for dessert