I love the warm flavor and the rich brown color added by the molasses and spices. This takes a lot of patience due to the time it needs to bake & set but is worth the effort. It's like a chocolate volcano cake minus the chocolate. I skipped the brown sugar alltogether as the molasses made it sweet enough for my taste. I also used light soymilk instead of whole milk and baked it in individual ramekins. Great recipe and very different.
Walnut and Rosemary Oven-Fried Chicken
