This recipe is an updated version of Indian pudding, New England's classic cornmeal and molasses dessert. The cream sauce makes it especially elegant for the holidays.
In a mixing bowl, beat granulated sugar and egg with electric mixer for about 4 minutes or until fluffy. Add butter; beat well.
Stir together flour, ginger, cinnamon, baking soda, and salt. Combine hot water, molasses, and honey. Add dry ingredients to egg mixture alternately with liquid ingredients, beating after each addition until just combined.
Lightly grease eight 6-ounce custard cups; fill 2/3 full with batter. Cover each cup tightly with lightly greased foil. Place in a baking pan on an oven rack. Pour boiling water into the baking pan around the cups about halfway up the sides of the cups.
Bake in a 350 degree F oven for about 45 minutes or until the pudding springs back when touched, adding more boiling water to the pan, if necessary. Let cool on a wire rack for 5 minutes. Unmold the puddings; cool for 15 to 20 minutes. Serve warm with Brandy Cream Sauce or whipped cream. Sprinkle with nutmeg, if you like. Makes 8 servings.
In a bowl, beat whipping cream and sifted powdered sugar until soft peaks form. Stir in brandy. Cover; chill until serving time. Makes 1-1/2 cups dessert sauce.