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1/2 cup butter (1 stick)
2 Tbsp. sugar
1 egg
1 cup dark molasses (or can use light molasses if you prefer a less intense flavor)
1 cup boiling water
2-1/4 cup flour
1 tsp. baking soda
½ tsp. salt
1 tsp. ginger
1 tsp. cinnamon

Preheat oven to 325 degrees. Spray a 9” square glass baking pan with cooking spray.

Cream together butter and sugar with electric mixer; add egg. Measure boiling water in a 2-cup glass measure and add the molasses (this will make the molasses come out of the measuring cup more easily). Blend molasses/water mixture into creamed mixture. Sift together dry ingredients, or mix in separate bowl; stir in.

Bake for 45 to 50 minutes or until a toothpick comes out clean. Cut into squares.

Custard Sauce (a bit like vanilla pudding, but more liquid)
2 Tbsp. sugar
2 tsp. cornstarch
1/8 tsp. salt
¾ cup milk (full fat works best, but can use 2%)
1 egg yolk
1 tsp. vanilla

Put the egg yolk into a glass measuring cup and beat lightly with a fork.

Whisk the sugar, cornstarch, and salt together in a small saucepan. Whisk in the milk and cook over low heat until it just boils. Remove from heat. Slowly pour about half the custard mixture into the beaten egg while whisking with a fork to mix well. Then pour the egg/custard mixture back into the rest of the custard in the pan. Cook over low heat until the mixture begins to thicken (don’t boil it). It will be quite runny, as it’s a sauce. Add the vanilla. Use warm, or refrigerate until ready to use. Can be served warm or cold.

Other toppings for your gingerbread: whipped cream, ice cream (coffee ice cream is surprisingly good, but vanilla and chocolate are tasty too), applesauce.

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