Slow Cooker Gingerbread Pudding
This crowd-pleasing Slow Cooker Gingerbread Pudding has a silky layer of caramel running through it and takes just 5 minutes to prepare.
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
Can use dark brown sugar if you want the pudding to have a darker richer colour or if that’s all you have.
STORAGE
Store 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 reheat, microwave in portions for 50 seconds to 1 min.
Nutrition
Calories: 299kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 14mgPotassium: 86mgFiber: 1gSugar: 16gVitamin A: 470IUVitamin C: 0.01mgCalcium: 48mgIron: 0.4mg
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