I grew up in a house that had Sunday dinner with dessert. Now, dessert usually meant tapioca pudding or cookies, but it was still dessert. I can fondly recall our small glass dessert bowls on their short pedestal sitting on the counter with hot pudding in them, a dollop of raspberry jam providing colour and a sheet of wax paper covering it all.
Hmm, maybe I should have made tapioca pudding today... Instead, inspired by Orangette I tried these butterscotch pots de creme. Maybe it was because I couldn't find muscovado sugar at the grocery store today, or it might have been the curse of the world's crappiest oven, but they were merely okay. Not nearly as creamy as I would have expected.
But I needed a change. I couldn't face my defaults of brownies or gingerbread cake. Don't get me wrong, they are wonderfully tasty, but I craved something different. Any easy Sunday dessert ideas out there?
I will, however, share this recipe. Remind me to tell you the best story about a fateful piece of this cake and a car fire...
Peterson Gingerbread Cake
(recipe from my sister-in-law)
1/2 cup butter
2/3 cup brown sugar
1 cup molasses
2 1/2 cup flour
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp dry ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1 cup hot, hot water
1. Preheat oven to 350 degrees. Grease an 8 x 8 pan
2. Cream together butter and sugar.
3. Add egg. Beat until light and fluffy. Then add in the molasses.
4. Sift together the dry ingredients.
5. Add the dry ingredients to the molasses mixture, 1/2 cup at a time, alternating with 1/4 water. Beat until smooth after each addition.
6. Pour into prepared pan and bake for 50 minutes or until a cake tester comes out clean.
My sister in law likes to serve it hot with Birds custard, but I prefer ice cream and caramel sauce. It is also good with carmelized apples or pears.