Dumpling Update: Spiced Gingerbread

Well, this recipe didn't get followed accurately. Unfortunately, when I made sure I had molasses before I went to the store, I did not confirm how much molasses I had and it was well short of the 1/4 cup required, so I made up the difference with maple syrup. Shame to get that wrong after I went to the trouble of having graham flour, but so it goes. Then I was interrupted in the middle of mixing the wet ingredients and my kitchen was cold so the melted butter didn't really stay melted so the batter was considerably lumpier than it's meant to be. And I forgot to put the egg in entirely, only realizing that after the I had started steaming, so I panicked and just stirred it into the pan as best I could right there on top of the stove.  And somehow kind of undercooked the whole thing - you'd think steaming, especially at sea level, would be pretty damn standardized but somehow I manage to find variation.

Even so, warm, underdone, slightly messed up gingerbread with a dollop of whipped cream is not too shabby.