Gingerbread Pudding Cake
Unbleached All-Purpose Flour
Yellow Dog Sweet Shake
milk (room temperature)
unslated butter - room temp
light brown sugar, packed
unsalted butter - room temperature
Preheat oven to 350 degrees and butter eight - 8 oz. ramekins.
Combine the flour and next 4 ingredients in a medium bowl then set aside.
In a mixing bowl, cream the butter and sugar. Add flour and molasses alternately, beating on low unti just blended.
Put ramekins on a parchment lined baking sheet and spoon 1/4-cup of the batter into each ramekin.
Mix the brown sugar and corn starch together. Heat the water and butter together just until the butter melts, gradually stir this into the brown sugar mixture.
Gently pour 1/4 cup of pudding over each of the filled ramekins.
Bake for 25 to 28 minutes until a toothpick comes out clean after inserting into the cakes
Serve warm with Coco's Eggnog Ice Cream
This is an easy and delicious dessert for fall and the holidays.