Gingerbread Pudding Apple Cake (Print Version)

# Ingredients:

01 - 1 teaspoon vanilla extract

02 - 60 millilitres milk

03 - 60 millilitres vegetable oil

04 - 80 millilitres unsweetened applesauce

05 - 105 grams molasses

06 - 1 teaspoon ground ginger

07 - 1 teaspoon ground cinnamon

08 - 67 grams granulated sugar

09 - 1/4 teaspoon salt

10 - 2 teaspoons baking powder

11 - 160 grams all-purpose flour

12 - 80 millilitres water

13 - 240 millilitres apple cider

14 - 1/2 teaspoon ground cinnamon

15 - 67 grams granulated sugar

16 - 100 grams brown sugar, packed

01 - Let it sit for around five to ten minutes, then scoop some out and enjoy it while it's still warm.

02 - Pop the dish into your hot oven and bake about forty minutes. It’s ready when the middle looks done and a toothpick leaves clean.

03 - Gently pour the apple cider plus water right over the topping. Don’t mix it in.

04 - Dust the topping mix evenly across the top of your batter in the baking dish.

05 - Grab a new bowl, toss together brown sugar, regular sugar, and the cinnamon for the sweet topping. Mix them really well.

06 - Spread all the batter into a shallow dish (2 litres, about 8×28 cm) and make sure it’s smoothed out at the top.

07 - Gently fold the dry stuff into the wet bowl. Just mix until it’s all moist—don’t keep stirring.

08 - In a big bowl, pour in applesauce, milk, oil, molasses, and vanilla. Whisk it until it looks all blended together.

09 - Use a medium bowl to stir flour, baking powder, salt, granulated sugar, cinnamon, and ginger. Whisk until it’s evenly mixed.

10 - Switch your oven on to 175°C and wait till it’s nice and hot.

01 - Want a stronger spice hit? Just double both the cinnamon and ginger.

02 - Use smooth applesauce for a nicer feel. Any light oil—like canola or a gentle olive oil—works in place of veggie oil.

03 - Grab whichever milk you like, including non-dairy or buttermilk, as they all work.

04 - Stick with real apple cider (fresh or shelf-safe) for the top. Skip apple cider vinegar here.