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Crock Pot Gingerbread Pudding Cake- Thee most amazing moist gooey cake and so easy to make

Gingerbread Cake Made in a Crock Pot

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Hi Bold Bakers!

Did you know you could bake in a slow cooker (crock pot)? They can produce incredible desserts like this Gingerbread Pudding Cake. Crock Pots are fantastic especially if you live in a dorm or have a small kitchen. Around the holidays they save you time and space in your kitchen; you can just set it and forget it! Just the way I like it.

You can cook many amazing desserts in a Crock Pot like this Apple & Blueberry Crisp or my decadent Hot Fudge Brownie in a Crockpot. The desserts don’t brown on top but what you do get are incredibly soft, moist treats.

My crock pot is a large 4 quart version, however  if you have a small crock pot then you can just halve my recipe. If you are using a rice cooker then follow the same instructions.

One of my favorite things about this dessert is once it is fully mixed you can pop it in the fridge and cook it off the next day.

This gingerbread gets incredibly moist and so soft you can eat it with a spoon, which is why I’m calling it a Pudding Cake.

This dessert is aptly named a pudding cake because it is both- it has the softness and gooeyness of a pudding and crumbs like a cake.

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I have heard these kinds of desserts referenced as “spoon dessert” because all you will want to do is eat it straight out of the crock pot with a spoon. Divine!

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If you make any of my holiday desserts I strongly recoomend this one. That is not dissing my other desserts, this one is just THAT good.

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Have you visited my Holiday Baking Headquarters page? There you will find every recipe you could possibly need for the Holidays including Easy Sugar Cookies, my Best-Ever Hot Chocolate, and more edible gifts!

4.45 from 29 votes
Crock Pot Gingerbread Pudding Cake
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 
Author: Gemma Stafford
Ingredients
  • 1 Cup (8oz/225g) light brown sugar
  • ¾ Cup (8oz/225g) Treacle/molasses
  • 2 sticks ( 8oz/225g) Butter
  • 3 Cups (16oz/450g) Ap flour
  • 2 tsp Ground ginger
  • 1 Tbsp Cinnamon
  • 2 Whole Eggs
  • 1 ¼ cups (10floz/300ml) Whole milk
  • 2 level tsp Baking soda (bicarb of soda)
  • ¾ cups (6oz/180g) butter
  • 2 ¼ cups (20 floz) water
  • ¾ cup (8oz/225g) brown sugar
Instructions
  1. In a microwaveable bowl, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
  2. Whisk the eggs together and then pour them into the treacle mix and continue whisking
  3. Sift the flour and spices over the treacle mix and gently stir in.
  4. Heat the milk until warm in the microwave (about 1 minute)
  5. Whisk the bicarbonate (baking soda) into the warm milk. You will see it bubble and activate.
  6. Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
  7. Butter your crock pot (or rice cooker) and pour in the batter. (my crock pot is a large 4 quarts)
  8. In a bowl heat the butter, water and brown sugar in a bowl until the butter melts and the sugar dissolves.
  9. Gently pour it on top of the gingerbread mix. It will be hot but that’s ok.
  10. Place on the lid and set your crockpot to HIGH and cook for 2 hours (this timing is based on my crock pot so your timing may vary depending on the strength of yours)
  11. While baking you will notice the pudding cakes rises up a lot and the liquid will bake into the cake.
  12. After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot.
  13. Serve warm with vanilla ice cream and you will be in heaven!

 

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Meet Gemma

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158 Comments

Write a Comment and Review

  1. noja on March 14, 2019 at 5:04 am

    hi gemma,

    Please can I steam bake it since I don’t have a crock pot.

    • Gemma Stafford on March 15, 2019 at 2:34 am

      Hi Noja,
      you sure can! you can do it like this one (https://www.biggerbolderbaking.com/stovetop-chocolate-cake/). You can also seal it in a pudding basin, covered down well, and steam. This takes quite a long time in a traditional pudding bowl, possibly 1 1/2 hours, you will need to keep an eye on it. Alternatively in the oven, water in a roasting pan, your bowl with the pudding, covered well down with foil and bake at 160C/320F for about 1 hour. You will need to monitor the bakes as I have not tested, just showing that there are amny ways to do this 😉
      Gemma

  2. J. Jeffrey on January 27, 2019 at 4:47 pm

    Hello Gemma,
    Would you please post a recipe for traditional Gingerbread. This recipe sounds lovely but my family isn’t fond of pudding cakes.
    I’ve made many of you’re recipes. Would love a Gingerbread recipe from you.
    Thank so much.

    • Gemma Stafford on January 28, 2019 at 7:40 am

      Hi there,
      gingerbread must be one of the nicest possible things. I have this on my list for some time, I really must get to it.
      Thank you for the reminder.
      Gemma 🙂

      • J.Jeffrey on January 28, 2019 at 4:16 pm

        Yayyyy!!
        I’ll keep my eyes peeled for the recipe!! You’re the best!

  3. Kelly on January 27, 2019 at 1:45 pm

    I made this and my entire family loved it! It was so disappointing, when was gone. I’m so glad to have found Biggerbolderbaking.

    • Gemma Stafford on January 28, 2019 at 7:21 am

      Kelly, we are delighted you are a bold baker too.
      Thank you for this lovely review of this recipe, I appreciate it,
      Gemma 🙂

  4. Vidhya on December 26, 2018 at 9:27 am

    Hi Gemma. This sounds absolutely delicious and am going tobtey this for a new year eve dessert. One question, can i bake this ina regular oven, and if so, do i need to tweak the recipe and how long will it take to cook?

    • Gemma Stafford on December 30, 2018 at 9:22 pm

      Ah you really want to make this in the crock pot as that is what will help the sticky sauce to form.

  5. Debbie Wheeler on December 24, 2018 at 5:34 pm

    Gemma this was the best gingerbread I have ever ate. It made my holiday dinner spectacular

    • Gemma Stafford on December 24, 2018 at 10:27 pm

      Debbie,

      I stand by this but this dessert is my favorite of last year!! I adore it and glad you did too :).

      Gemma.

  6. Pip on December 23, 2018 at 8:53 pm

    Hi Gemma,
    Please can you check the brown sugar quantity? Is it 3/4 cup, or 225g? My scales (and google) tell me that 3/4 cup is more like 150g. I went with 3/4 cup and really liked the end result, though it seemed to have a slight bitter taste (I like less sweet, but this could put other off). I wondered then if I should have gone with the higher quantity of brown sugar.

    I used a pressure cooker slow cooker, and because they trap more moisture, I gave myself up to 4 hours instead of two. I liked your jiggle test, that helped to know I was on the right path, as the crust didn’t form quite the same. In the end I gave it an extra hour on slow cooker, and then 5 mins pressure cooking to finish it off. I served it with vanilla custard and it was a hit.

    • Gemma Stafford on December 24, 2018 at 1:20 pm

      Hi Pip,

      it’s 1 cup, that is correct. The pressure cooker was a great idea. This cake likes to be steamed.

      I’m not sure about the bitterness. Maybe that is coming from the treacle? This is one of my favorite holidays desserts. I’m glad you tried it.

      Happy Christmas,
      Gemma.

  7. Serena Reijpert Van Scharenburg on December 23, 2018 at 12:18 pm

    I made this recipe to try two weeks back and it was really good. Did take a little longer to bake. Is your cake wet and firm or do you still have sone spots that are a bit like more tacky like caramel?

    • Gemma Stafford on December 23, 2018 at 8:02 pm

      This should be slightly saucy ;D

  8. Michaela on December 22, 2018 at 1:30 am

    Hi Gemma, I plan to make this as a dessert for our family Christmas Day lunch this year. It looks so delicious and I know everybody will love it! Just one question though – my slow cooker is 5L capacity (5.2 quart) and I’m thinking I should do 1.5 times the recipe, do you agree? I’m worried that it will be too shallow and therefore cook too much in the larger pot size. Thanks and wishing you a Merry Christmas!

    • Gemma Stafford on December 22, 2018 at 5:52 pm

      AH yes, i dont see why that wouldnt work. Let me know how you go and have a lovely holiday!

  9. Erin on December 19, 2018 at 12:51 am

    Tried this for my husband’s birthday and a complete disaster. Still batter and not cooked after 2 hours. Left another two and not cooked so cooked in oven. End result wasn’t edible and had to put in the bin.

    • Gemma Stafford on December 19, 2018 at 4:32 am

      Hi Erin,
      I am really sorry to hear this, it is a favorite in my house, and always cooks beautifully.
      Something not right. The problem has to be with the temperature in the crock pot! If the batter was not baking it was not getting the heat, it simply has to bake all things being equal.
      I am sorry too that it was a disappointment for your husband’s birthday, that really is too bad,
      Gemma 🙂

    • Roger Lowry on December 22, 2018 at 8:29 am

      I think you perhaps forgot to put the eggs in. They are mentioned in the ingredients but not in the method.

      Diana

  10. Barbara on December 18, 2018 at 7:55 pm

    This looks so yummy. I’m going to make in this Boxing Day when the whole family is here. Quick question though, can this be assembled the night before and put in the refrigerator until morning? I have a lot of food prep to do for that day and would rather get the bulk of it done in advance so I have more time to visit and play with the grands. 🙂

    • Gemma Stafford on December 18, 2018 at 10:53 pm

      Yes Barb, absolutely mix it up the day before in the pot and then cook off the next day.

      Just a note that if it is in the fridge over night it will be extra cold so it might need a little more time to cook then if your ingredients were at room temp :).

      Best,
      Gemma.

  11. Wayne on December 17, 2018 at 4:08 pm

    Hi Gemma:
    I’m looking forward to making this for Christmas dinner. It looks delicious and with your homemade vanilla ice cream yummmy.
    One quick question please. Does it matter what kind of molasses is used-fancy, cooking or blackstrap?
    Thank you for your time and assistance.
    Wayne

    • Gemma Stafford on December 18, 2018 at 3:17 am

      Hi Wayne,
      That is great, I would have this too, any time! very delicious.
      It really does not matter, the black strap molasses is the highest quality, having been processed three times to concentrate the flavor and the nutrients. It is usually a little more expensive where I am. Treacle is the lower end of things, and all and every one can easily be used in this recipe. I hope this helps. Season’s greetings to you and yours,
      Gemma 🙂

  12. Kathleen on December 15, 2018 at 5:56 pm

    Hello dear Gemma,
    Thank you for sharing your wonderful recipes!! Like to seek your advice if buttermilk will be a reccommended egg substitute for this recipe? Thank you!

    • Gemma Stafford on December 16, 2018 at 7:17 am

      Hi Kathleen,
      I got this earlier! This is a very moist thing, it will work best with yogurt or flax egg I think. Thank you for being here with us,
      Gemma 🙂

  13. Kathleen on December 15, 2018 at 5:23 pm

    Hello dear Gemma,

    I would love to try out this wonderful recipe from you for my parents-in-law!! But, i like to seek your advice on what is a recommended egg replacer for this recipe as we are lacto-vegetarians. Thank you from Singapore!!

    • Gemma Stafford on December 16, 2018 at 7:10 am

      Hi Kathleen,
      I think there are a few options for you here. Yogurt/curd would be good, applesauce would also be good here, and flax/chia egg would probably be best. (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) you can check out the chart here.
      I hope you like this recipe as much as I do,
      Gemma 🙂

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