Steamed Pudding

Melt 4 TBS butter, reserve 2 TBS. Brush inside of bunt cake pan (smaller version). Set aside.

Combine sugar, egg, 2TBS melted butter and molasses, mixing well.

Alternate, adding 1/2 flour, 1/2 boiling water, while mixing until all is incorporated.

Pour into pan, carefully. Try not to drip on center post of pan.

Secure pan in a steamer bath (stock pot with 1 inch of water boiling) cover the steamer pan and steam for 45 minutes, undisturbed.

When cake has 10 minutes left on cooking: Separate egg yolks and whites. Add sugar, butter, egg yolks, and vanilla in mixing bowl.

When cake is done, remove from steamer bath and let cool in pan on a cooling rack for 5 minutes. During that 5 minutes, beat the egg whites stiff in mixer and fold into glaze mixture.

Put presentation plate upside down on cake pan. Using oven mitts flip molasses cake over and center on plate

Cut and serve with as much glaze as you can handle! This is dessert is NOT diabetic-friendly!

You've been warned!