At this time of year our Slow cooker gets a lot of use. It’s great as a working mum because I can pop everything in first thing in the morning, and come back from work with a meal ready to eat. It gets used a lot for family meals but today I wanted to share a different type of recipe, for an all year round favourite – gingerbread!
Gingerbread is a tasty pudding all year round but is perfect during these colder months. It is so easy to prepare and absolutely delicious, especially if served with whipped cream or ice cream.
Ingredients for Slow Cooker Gingerbread:
- 1 cup brown sugar
- ¾ cup molasses
- 2 stick butter
- 3 cups flour
- 1 tbsp cinnamon
- 2 eggs
- 1 ¼ cup milk
- 2 tsp baking soda
- ¾ cup butter
- 2 ¼ cup water
- ¾ cup brown sugar
- Slow Cooker (this is similar to ours – affiliate link)
- Slow Cooker liner – affiliate link
- Microwave Safe Bowl – affiliate link
Instructions on how to make Slow Cooker Gingerbread
In a microwaveable bowl, heat the brown sugar, butter and molasses until it is melted. Stir.
Add two eggs and whisk until fully incorporated.
Pour in the flour and spices and stir.
In a large measuring cup, microwave the milk for about 1 minute.
Whisk the baking soda into the warmed milk. Pour into the molasses mixture and combine.
Spray the slow cooker with baking spray or line with a slow cooker liner.
Pour into the slow cooker.
In the now empty microwaveable bowl, heat the butter, brown sugar and water until the butter melts. Stir until the brown sugar dissolves.
Pour over the cake mix in the slow cooker.
Put the lid on and cook on high and cook for 2 hours. The pudding cake will rise and the liquid will bake into the cake.
After 2 hours, remove the pot from the body of the slow cooker and set aside to cool and set.
Serve plain, with whipped cream or ice cream!