Ingredients:

1 ¼ c. flour

¾ t. baking soda

1 t. ground ginger

½ t. cinnamon

¼ t. each: nutmeg, allspice, cloves, salt

¼ c. each: unsalted butter (room temperature), sugar

2T. beaten egg (from one egg)

½ c. each: light molasses, water

¾ c. firmly packed light brown sugar

1 ½ c. hot water

5T. unsalted butter, melted

8 scoops Blue Bell Gingerbread House Ice Cream (approximately ½ cup each)

Instructions:

Preheat the oven to 350°F.  Whisk flour, baking soda, spices and salt in a medium bowl.  Beat ¼ cup flour and ¼ cup sugar in large bowl until blended.  Beat in egg.  Stir together molasses and ½ c. water in glass measuring cup.  Add flour mixture to butter mixture alternately with molasses mixture, beating to blend between additions.  Transfer to 8x8x2-inch glass baking dish that has been coated with cooking spray.  Sprinkle brown sugar over.  Stir hot water and melted butter in 2-cup glass measuring cup.  Carefully pour over top of batter.  Bake until gingerbread is cracked on top and toothpick inserted in center comes out clean, about 45minutes.  Scoop warm pudding cake into shallow dessert bowls.  Add one scoop of ice cream on top of each piece of cake.  Serve immediately.  Makes 8 servings.