Mom made these in cup-size mason jars, and I was delighted to take 2 home since I LOVED them. It's what I always wanted sticky toffee pudding to be (and yes, I know sticky toffee pudding has dates).
CAKE
1 1/4 c (149 g) AP flour
3/4 t baking soda
1 t ginger
1/2 t cinnamon
1/8 t nutmeg
1/8 t cloves
1/4 t salt
1/2 c (170g) molasses
1/2 c (113g) milk, at room temperature
1 large egg, at room temperature
4T (57g) butter, at room temp, at least 65 F
1/4 c (50g) sugar
PUDDING
1 c packed (213g) light brown sugar
4 t corn starch
1 1/4 c (283g) hot water
4T (57g) butter, room temperature
Preheat oven to 350. Butter eight 8 oz ramekins or an 8"square pan. Place ramekins on a parchment-lined baking sheet.
Make cake: combine dries. In another bowl, mix molasses, milk, and eggs.
In a mixing bowl, cream butter and sugar. Add dries and molasses mix in turns, beating on low speed, until just blended, scraping.
Pour batter into pan, or heaping 1/4 c of batter in each ramekin.
Make pudding: mix brown sugar and corn starch. Heat water and butter together just until butter melts; gradually stir into brown sugar mix.
Pour pudding mix slowly over batter in pans or a scant 1/4 c over each of the filled ramekins.
Bake 25-28 min, or until a toothpick inserted in the center of the cake on top comes out clean. Serve warm.
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