Steamed Ginger Pudding

Ingredients
1/3 cup sugar
1 egg
1/3 cup butter, melted
2 cups all-purpose flour
'1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 cup hot water
1/3 cup molasses
3 tablespoons honey
Brandy Cream Sauce

Directions
Preheat oven to 350 degrees.

Beat sugar and egg in a mixing bowl medium speed for 4 minutes or till fluffy. Add butter and beat well. Stir flour, ginger, cinnamon, baking soda, and 1/4 teaspoon salt in a separate mixing bowl. Combine hot water, molasses, and honey in a small bowl. Alternately add flour mixture, and water mixture to egg mixture, beating after every addition till just combined.

Lightly grease 8 six ounce custard cups; fill 2/3 full with batter. Cover each cup tightly with lightly buttered foil. Place in a baking pan. Pour boiling water in baking pan around cups till the water is about halfway up the outside of the cups. Place baking pan in the oven.

Bake for 45 minutes or until pudding springs back when touched. You can add more water to the pan if needed. Let the cups cool on wire rack for 5 minutes and unmold puddings; cool for 15 to 20 minutes. Serve with warm brandy sauce or whipped cream.

Brandy Cream Sauce

Ingredients
3/4 cup whipped cream
1/4 cup sifted powdered sugar
1 tablespoon brandy

Directions
Beat whipping cream and powdered sugar till soft peaks. Stir in brandy. Cover and chill until serving.