This is one of the two desserts I make at Christmas. This wasn’t part of my Christmas tradition growing up but it has been for the last few years and it is here to stay. It tastes fabulous still warm from the oven topped with custard. I usually just use some birds custard powder but I’m out this year so I will have to actually make custard this year. I’ve been meaning to post this for two years but have yet to have pictures that turn out. I made this one especially for the picture, not that I’ll mind eating extra this year.
1/2 cup soft butter (I used cooking oil this time)
2 tablespoons sugar
1 /2 cup molasses
1/2 cup corn syrup (mizuame 水あめ works well for those in Japan)
1 cup boiling water
2 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
Preheat the oven to 160C/325F. Mix the butter, sugar and egg together in a large bowl. Next add the molasses, corn syrup and boiling water to the butter mixture. Sift the dry ingredients and then stir into the wet ingredients. Whisk until you get rid of the lumps. Pour into a greased baking pan and bake for 35 minutes or until a toothpick inserted comes out clean. Cool just enough so that you don’t burn your tongue before serving. Top with warm custard.
For those of you in Japan:
I’ve found that molasses is not too hard to get but rarely see corn syrup around. I tried using mizuame (水あめ) this year and found it a perfectly good substitute. It should be available at almost every grocery store, mine was in the sugar section.