Nigella's Holiday hot cake

Checking the movies on TV last Saturday I was really glad to see “The name of the Rose” would be aired that night – I’d forgotten how much I love that film.

I’d also forgotten the idea of making Nigella’s hot holiday cake – I told you I wouldn’t wait till Christmas, but apparently my brain did not record that info. :)

The dessert is delicious and all you’ll need is a bowl and a wooden spoon. The spice flavor is strong, so cut it back a little if you’re not a big fan.

Nigella's Holiday hot cake
from here

Sponge:
1 cup + 1 tablespoon (150g) all purpose flour
100g light brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon mixed spice
½ cup (120ml) full-fat milk
¼ cup (60ml) vegetable oil
1 egg

Topping:
200g light brown sugar
1 teaspoon ground ginger
1 teaspoon mixed spice
6 teaspoons unsalted butter, room temperature
500ml boiling water

350ml heavy cream, whipped, to serve

Preheat oven to 220°C/428°F and place a baking sheet on the shelf.
Start by making the sponge: place the flour, brown sugar, baking powder, ground ginger, mixed spice, milk, oil and egg in a large bowl and mix well with a wooden spoon.
Pour into a greased, round baking dish (23cm diameter x 6cm deep). Set aside.
Now, the topping: in a small bowl, mix together the brown sugar, ground ginger and mixed spice sprinkle over the batter in its baking dish. Dot the butter on top and pour the boiling water over the mixture – don’t worry, it will work out in the end.
Put the dish on the baking sheet in the oven for 30 minutes. Let stand for 10 minutes before serving, and make sure you scoop out the sauce beneath the sponge in the dish. Serve with the whipped cream.

Serves 6-8