We have 5 days before Christmas...and then another 7 until New Years's....and then, another 4 days until the end of the "official" holiday - January 5th or the 12th Day of Christmas....so, let's add that up...5 + 7 + 4 = 16 days of feasting to go!
Hopefully you'll be able to try this recipe on one of the remaining 16 days....it reminds me of my mom and my grandma and gift boxes from Auerbach's Department store and Christmases long ago....it tastes like ... Christmas!
Gingerbread Pudding With Brandy Cream Sauce - Midwest Living Magazine, December 1994
(This recipe was originally served at Quivey's Grove in Madison, Wisconsin, known for their fine holiday dining traditions.) Makes 8 servings (I doubled the recipe.)
1/3 cup sugar
1 egg
1/3 cup butter, melted
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 cup hot water
1/3 cup molasses
3 tablespoons honey
Brandy Cream Sauce or sweetened whipped cream
Ground nutmeg, optional
1. In a mixing bowl, beat sugar and egg with electric mixer for about 4 minutes or till fluffy. Add butter; beat well.
2. Stir together flour, ginger, cinnamon, baking soda and salt. Combine hot water, molasses and honey. Add dry ingredients to egg mixture alternately with liquid ingreidents, beating after each addition till just combined.
3. Lightly grease eight 6-ounce custard cups (or tins;) fill 2/3 full with batter. Cover each cup tightly with lightly greased foil. Place in a baking pan on an oven rack. Pour boiling water into the baking pan around the cups about halfway up the sides of the cups.
4. Bake in a 350 degree oven for about 45 minutes or till the pudding springs back when touched, adding more boiling water to the pan, if necessary. Let cool on a wire rack for 5 minutes. Unmold the puddings; cool for 15 to 20 minutes. Serve warm with Brandy Cream Sauce or sweetened whipped cream. Sprinkle with nutmeg.
Brandy Cream Sauce
In a bowl, beat 3/4 cup whipping cream and 1/4 cup sifted powdered sugar till soft peaks form. Stir in 1 tablespoon brandy flavoring or brandy. Cover; chill till serving time. Makes 1 1/2 cups dessert sauce.
