Recipe: steamed gingerbread pudding

  • Updated: November 20, 2013 - 1:52 PM

Steamed gingerbread pudding √

Makes 2 (8-inch) cakes.

Note: For an even spicier cake, increase the amount of fresh ginger to 2/3 cup. Adapted from “Tartine,” by Elizabeth Prueitt and Chad Robertson. “If you let the cake sit for a day, the ginger and other spices become even more pronounced,” write the authors. When covered in plastic wrap, cakes will keep, refrigerated, for up to 1 week. They can be reheated — 10 minutes at 350 degrees — if they become too dense.

• 1 tbsp. unsalted butter, melted

• 1 1/2 c. flour

• 1 tsp. baking soda

• 1 tsp. ground cinnamon

• 1/4 tsp. ground cloves

1/2 tsp. freshly ground black pepper

• 1/2 tsp. kosher salt

1/2 c. fresh ginger, peeled and chopped into small pieces

• 3/4 c. plus 2 tbsp. hot water

• 3/4 c. sugar

2/3 c. vegetable oil, such as safflower or sunflower

• 3/4 c. blackstrap molasses

• 2 eggs


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