Really good molasses is the key to this sticky, spicy wonder, and baking it fills the house with a lovely, warm, yuletide smell.
Once it's bubbling, whisk in 1/2 teaspoon of baking soda and remove from heat. Let the mixture cool to room temperature.
Eat while still warm, maybe with a nice flurry of powdered sugar (it'll help conceal the spots of cake that stuck to the pan) and a friendly dollop of slightly sweetened fresh whipped cream.
Leftovers are not unwelcome for breakfast, either.