Butter the souffle dish or ramekins and then, using about 2 tbsp of the sugar, coat the base and sides, then refrigerate until ready to use. In a small saucepan combine the molasses, flour, ginger, cloves and salt. Whisk together, then slowly whisk in the milk. Bring to a boil over medium heat, whisking, and then cook for 1 minutes, whisking continually.
Remove from heat, and whisk in the egg yolks, one a a time. Pour into a bowl; cover the surface directly with plastic wrap and leave to cool at room temperature.
Preheat the oven to 400 F. With an electric beater, whisk the egg whites until frothy. Add the cream of tartar and continue to whisk until soft peaks appear. Slowly add the remaining sugar and continue to whisk until the whites are thick and glossy. Stir a small amount of whisked egg yolks to the ginger-molasses mixture. Stir well to mix, then add the lightened mixture to the egg whites. Using a spatula, carefully fold them together. Spoon the mixture into the prepared dish(es), piling up in center and then smooth the top.
With a clean thumb make a trough around the top inside edge of each dish to detach mixture from sides, then place on a baking sheet. Lower the over to 375 F, and place on the middle rack and bake until puffed and just firm to the touch, about 15 mintues for the ramekins, and 25 to 30 minutes for the large dish. Serve immediately. Serves 6
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