There are so many things to love about this easy Slow Cooker Gingerbread Pudding, I don’t know where to start! I guess the main thing that sets it apart from other similar recipes, is that it has a gorgeous silky layer of caramel running through it. And you won’t be making the caramel from scratch, don’t worry, I have the best cheat for you!
Why do I I call this a gingerbread pudding and not cake? Well, for a few reasons:
- We are cooking it directly in the slow cooker pot, not in a pot within it.
- Because of that layer of caramel, think sticky toffee pudding vibes.
- It goes with cream, ice cream or custard (although I personally prefer mine as it comes) and cakes wouldn’t usually be served this way.
Other reasons to love this Slow Cooker Gingerbread Pudding:
- It takes just 5 minutes to prepare
- Washing up is minimal as you make it all in the slow cooker, no mixing bowls needed
- While it cooks, it will fill your house with the smell of Christmas!
- Of course, it tastes like Christmas
- It’s perfect for having family or friends over as it serves 8 adults,
- or just for your family as leftovers are just as delicious, you can microwave portions briefly before serving
- You can serve it on its own or with thick cream, vanilla ice cream or even custard
- There are no eggs in this pudding, so it’s suitable for egg allergy sufferers (there’s also no nuts)
- It would make a great Christmas Pudding alternative for the big day!
Ingredients Notes
This Slow Cooker Gingerbread Pudding is pretty simple so I really don’t need to give you much guidance, but here are a couple of points worth noting:
The Caramel. If you are in a country like the UK go for a tin of Carnation Caramel dessert filling. If you are in other countries like the US you can go for a can of Dulce de Leche instead.
The Sugar. I usually use light brown sugar, but you can use dark brown for a darker sponge colour.
FAQ’s For My Slow Cooker Gingerbread Pudding
Can I prepare this pudding in advance?
You can prepare most if it in advance, and I often do. Mix the dry ingredients together in the slow cooker pot and put the lid on until ready to cook. You can measure out the butter into a bowl and cover with clingfilm/saran wrap until ready to use (can be left at room temp). The milk can also be measured out into a jug and the vanilla essence added. Then that can be covered with cling film and refrigerated until ready to use.
How long does this Slow Cooker Gingerbread Pudding take to cook?
All slow cookers are different. You need to leave up to 2 ½ hours the first time you make it as it can take 2 - 2 ½ hours to cook.
Do I need to serve it immediately?
You do want to serve this Slow Cooker Gingerbread Pudding warm. Some slow cookers have a keep warm function, if yours does, you can just leave it for at least an hour before serving on that setting. If you do that, once it’s done cooking, just remove the lid and place a tea towel across the top and put the lid back. The tea towel will then absorb any water from the lid, preventing it from falling onto the pudding.
If you don’t have that keep warm setting, you can still do the same thing with the tea towel and leave the slow cooker for up to an hour and it will still be warm enough to serve.
Can I feed more people with this recipe?
Unfortunately, doubling this recipe probably wouldn’t work. The pudding would turn out very deep, not sure where the caramel would end up and it would take a lot longer to cook. Also, depending on the size of your slow cooker, it may not be big enough to hold double the quantity.
Is this a good pudding to serve on Christmas Day?
Most definitely! Just prep everything you can in advance, then plan in time to spend a few minutes around 2 ½ hours before you want to serve it, to mix the wet ingredients into the dry, spoon over the caramel and cook. You can also leave the pudding in the slow cooker for up to 1 hour after it’s done before serving (see above).
How can younger children help make it?
This is a great one for little hands to get involved with! They can help measure out all the ingredients and also have a go at spooning on the caramel.
Can I Store Slow Cooker Gingerbread Pudding leftovers?
You can store any Slow Cooker Gingerbread Pudding leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). Leftovers can also be frozen, just defrost for 24 hours in the fridge. To serve, reheat in portions in the microwave for 50 seconds - 1 minute, depending on the size of the serving and the power or your microwave.
More on safe food storage and reheating.
What diets is this recipe suitable for?
My Slow Cooker Gingerbread Pudding is suitable for vegetarian, egg and nut-free diets. It is not suitable for vegan, gluten or diary-free diets.
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Slow Cooker Gingerbread Pudding
Equipment
- Hand whisk
- Measuring scales or cups
Ingredients
- 225 g self raising flour
- 120 g light brown sugar see notes
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Pinch salt
- 150 ml milk
- 140 g unsalted butter
- 1 teaspoon vanilla essence
- 397 g tin of Carnation Caramel dessert filling or Nestle Dulche de Leche
Serve on its own or with thick cream, vanilla ice cream or custard
Instructions
- Add all dry ingredients to your slow cooker pot, and stir well with a hand whisk, breaking up any sugar lumps. If your slow cooker pot isn’t non-stick, grease it well first.
- Melt the butter in the microwave for around 1 minute. Then add it to the jug with the milk in. Add in the vanilla essence. Pour the wet ingredients into the slow cooker and immediately stir very well. Level out the batter as best you can.
- Spoon the caramel all over the top of the batter, using a knife to get it off the spoon. Use the back of the spoon to roughly level out the caramel, DO NOT mix in. This will form a gorgeous caramel sauce running through the pudding (it will mostly sink down into the middle of the batter).
- Cook on high for 2-2 ½ hours or until the middle no longer jiggles when you gently shake the slow cooker.
- Once done, can be served immediately or pop a tea towel just under the lid and draped over the slow cooker. Leave it on the slow cookers ‘keep warm’ setting (if your slow cooker has one), until ready to eat. Otherwise it will keep it warm with a tea towel and a lid on for up to a hour with the slow cooker turned off. It reheats really well too in the microwave, see storage notes.
Notes
STORAGE
Nutrition
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