Shoo-fly Cake
Crumbs:
- 3/4 cups flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- pinch of salt
- 2 generous tablespoons of butter
Liquour:
- 1/2 cup molasses
- 1/3 cup chopped fresh ginger
- pinch of freshly ground black pepper
- 3/4 cups boiling water
- 1 1/2 teaspoons baking soda
- 1 egg yolk, well beaten
- Mix dry ingredients together and cut in butter to make crumbs. Set aside.
- Combine wet ingredients with baking soda, ginger and pepper to make a liquour.
- Alternate crumbs and liquour in a fully pre-baked (but not too browned) pastry shell, ending with a layer of crumbs.
- Bake at 450 F (230 C) for 10 minutes, reduce heat to 350 F (180 C) and bake about 20 minutes more.
The filling will firm up as it cools, so in order to have that deliciously gooey, melt-in-your-mouth, wet-bottom texture, make sure the filling is still jiggly when you take the pie out of the oven.
...and whose greedy fingers are creeping towards that last piece?
Last update: Wednesday, October 25, 2006