Yup, more baking. I apologize for the following unappetizing photo:
It may not look so hot, but it is dee-licious. It’s Gingerbread Pudding Cake, and it’s of the molten category. It is perfect scooped atop some vanilla ice cream. That way, the molten goodness oozes down into the ice cream while the chewy yet slightly crunchy cake sits on top. A friend who doesn’t even really like gingerbread heartily recommended this recipe, so you know it has to be a keeper.
The recipe is here
. It’s very easy to make, and I had all the ingredients on hand, so no extra trip to the store was necessary. One tip: it calls for an 8×8 glass baking dish, but I would recommend a 9×13 pan if you like your cake topping a bit more on the chewy crunchy side. I baked mine in a dish even smaller than 8×8, and my cake was more, well, cakey.
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