SLOW COOKER GINGER PUDDING

Indulge in the comforting aroma of this stress-free gingerbread pudding, a delightful treat perfect for family gatherings. The warm blend of ginger, cinnamon, and treacle creates a rich and moist pudding, perfectly complemented by a generous serving of custard. Whether you choose the classic version or opt for a syrup sponge twist, this pudding is a crowd-pleaser that brings joy to every dessert table.

PREP 15m

COOK 2h-2h 30m

TOTAL approx. 2h 30m

SERVES 6-8

Ingredients-

  • 150g melted butter

  • 125g soft brown sugar

  • 125g treacle

  • 70g ginger syrup & 2 balls ginger, diced (preserved stem ginger in syrup from the supermarket)

  • 60ml milk

  • 2 large eggs

  • 225g plain flour

  • 2 tsp baking powder

  • 1 tsp ginger powder

  • 2 tsp cinnamon

Instructions-

  1. In a bowl, hand blend the melted butter, brown sugar, and treacle. Set aside.

  2. In a separate bowl, whisk the eggs, then mix in the treacle mixture.

  3. Incorporate the milk into the mixture.

  4. Sift the flour, spices, and baking powder, then add them to your mixture.

  5. Rub the slow cooker with butter, line it with baking parchment, and pour in your cake mixture.

  6. Bake on high for 2 to 2 1/2 hours. Adjust the time as needed; mine took 2 hours and 15 minutes.

  7. Serve the gingerbread pudding with generous helpings of custard.

Syrup Sponge Variation:

For a syrup sponge version, make the following adjustments:

  • Swap the treacle for 150g golden syrup.

  • Omit the ginger syrup, ginger, and spices.

  • Add 1 tsp vanilla to your cake batter.

Follow the same cooking instructions for a delightful syrup sponge. Enjoy!