- Nov 26, 2016
- central NC
This sticky toffee pudding with more than a hint of gingerbread is a wonderful holiday treat, especially with plentiful butterscotch sauce added on top.
Grandma Baum’s Ginger Drop Cakes
2 cups flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1 cup sour cream
1/2 cup brown sugar, packed
1 cup molasses
1 tablespoon melted butter, plus extra for greasing ramekins
In a medium bowl, sift together flour, cinnamon, ginger and baking soda.
In a large bowl with a wooden spoon, mix sour cream, brown sugar, molasses, egg and melted butter until smooth. Add dry ingredients, stirring until well combined.
Grease eight 4-ounce ramekins—or line a muffin tin with paper wrappers—and fill cups 2/3 of the way. Bake at 350°F for 20 to 30 minutes, until tester inserted in the middle comes out clean.
Cool 5 minutes, then drizzle with butterscotch sauce and serve. A spoonful or two of butterscotch sauce is also quite acceptable.
Source: Matilda Joslyn Gage Foundation
1/4 cup (1/2 stick) unsalted butter
1/2 cup packed dark brown sugar
1/2 cup heavy cream
Sea salt, to taste
Melt butter in a medium saucepan over medium heat. Add sugar and cream and whisk until well blended.
Bring to a gentle boil and cook 5 minutes, whisking occasionally.
Remove from heat and add salt to taste. Serve warm.
Source: Adapted from Smitten Kitchen.