Christmas in a Bowl!

It's about time my Christmas in July series featured a recipe to get our taste buds prepped.  I'm telling you, the Gingerbread Pudding Cake is litterally like Christmas in a bowl. 

It's not much to look at but the  aroma that fills your home while it's baking will get your taste buds tingiling.  A warm bowl full of this topped off with some whipped cream will make you trunky for fireplaces, frosty mornings and trimming the tree.  Have I got you convinced to try it yet?  Well, without further delay, Here's the recipe as promised.

Gingerbread Pudding Cake

1/4 cup butter, softened
1/4 cup sugar
1 egg
1/2 cup molasses
1/2 cup water
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt

In a mixer, cream together butter and sugar.  Mix in egg, molasses and water.  Stir together dry ingredients, then add to molasses mixture and mix well.  Transfer batter to a greased 8"x8" baking dish.

3/4 cup brown sugar
1 1/2 cups hot water
5 tablespoons butter, melted

Sprinkle brown sugar over the top of the batter.  Mix together hot water and melted butter, then gently pour over the top of brown sugar (do not stir).  Bake at 350 degrees until gingerbread is cracked on top, center is set and pudding underneath has thickened, about 45 to 55 minutes.  Scoop into bowls and serve with whipped cream or vanilla ice cream.