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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
  • 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
  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

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Jen on December 12, 2018 at 2:25 pm

    Can you freeze this cake?
    Thanks Gemma ❤

    • Gemma Stafford on December 12, 2018 at 3:37 pm

      Hi there, yes this can be frozen but will be very soft when defrosting.

      • Jen on December 12, 2018 at 3:44 pm

        Thanks Gemma. Rethinking of freezing now. Do you have a post here of what baked and no bake treats can be frozen?

        • Gemma Stafford on December 12, 2018 at 4:19 pm

          I do not but feel free to ask about a specific recipe 😀

  2. oana on December 12, 2018 at 12:58 am

    hey, can I use honey instead of molasses ?

    • Gemma Stafford on December 12, 2018 at 12:34 pm

      Hi yes you can but it might not have as strong of a gingerbread flavor!

  3. Terri on December 11, 2018 at 9:53 am

    Hi Gemma, can I use my 6 quart crock pot and, for lactose intolerance, Lactaid or lactose free milk?

    I guess for the sugar you’re saying light, and dark brown sugar…?

    Thank you for your amazing recipes.

    • Gemma Stafford on December 11, 2018 at 10:21 am

      Yes that will work and i suggest you use brown sugar. Happy holidays and enjoy!

  4. Cherith on December 10, 2018 at 1:17 pm

    Hi Gemma,
    I made this yesterday as I thought it would be a great dessert for our Christmas dinner and wanted to test it first.
    FAB! so flipping good I had it for breakfast this morning. (pleeeeese don’t tell Santa- naughty naughty!) It’s not really pretty but once you scoop it out and put ice cream or custard sauce on it it’s not going to be pretty anyway is it?
    I adore all things ginger and this one is going into my recipe app. (a lot of yours do!)
    Cheers Gemma!

    • Gemma Stafford on December 11, 2018 at 10:48 am

      Aw i am delighted to hear that! Im so glad you enjoyed this recipe, please do submit a picture next time!

  5. Sanjo on December 8, 2018 at 1:55 pm

    Hi Gemma! Love your videos and recipes ❤️ I’m wondering if you can bake this in a conventional oven? Or do you have a recipe for one that does bake? Thank you! wishing you and Kevin a very merry Xmas!

    • Gemma Stafford on December 9, 2018 at 3:20 am

      Hi Sanjo,
      Yes! you can bake this in a conventional oven. It is a moist pudding like cake, so will be best baked in a leak proof pan. I think I would bake this at 130C/260F for about two hours, covered with baking paper, this is the temperature range for a crock pot. If oyu increase the heat you need to reduce the time. Do not exceed 160C/320F for best results. You can remove the paper towards the end of the bake. It will feel firm to the touch when it is baked,
      Gemma 🙂

      • Sanjo on December 9, 2018 at 8:43 am

        Thank you Gemma for a quick response!! ❤️

  6. Mare Luteran on December 7, 2018 at 7:59 pm

    Hi Gemma !
    I have watched you for awhile on Youtube, but have yet to make a mug meal, though that will soon be remedied,LOL. I love your videos and the recipes look delicious! My question about this one for the crock pot (slow cooker) is what wattage is your pot ? Look forward to hearing from you and trying your mug meals and this recipe too.

    • Gemma Stafford on December 12, 2018 at 7:48 pm

      Hi Mare,

      Sorry for my late reply. I’m really delighted you like my recipes and FYI this is one of my all time favorites desserts. The wattage of my crock pot is 700W.


  7. trudy on November 23, 2018 at 4:58 am


    • Gemma Stafford on November 23, 2018 at 7:59 am

      Hi Trudy,
      You can make it in a steamer/pressure cooker! A pudding bowl is ideal for this. In a regular pot or steamer it will take a long time, like in the crock pot, 2 hours. In a pressure cooker, in the pudding bowl, about 30 minutes at medium pressure.
      Do watch the water levels, cover the bowl well, and test it at the end of the cooking time.
      Let us know how you got on with this,
      Gemma 🙂

      • Trudy on November 23, 2018 at 10:36 am

        hi Gemma thank you i will let you onow how it turns out 😊😊😊 x

  8. Wanda on November 22, 2018 at 1:18 pm

    Happy Thanksgiving Gemma, Kevin and Waffles. Hope you have a great one with family. This recipe looks and sounds so good. Thank you for all you do to make our baking easy and delicious.🦃🍛🥗💕

    • Gemma Stafford on November 23, 2018 at 4:33 am

      Hi Wanda,
      Thank you, we had a great day with Kevin’s lovely family. On to Christmas now, and I hope you can also enjoy that holiday.
      Good that you are here with us,
      Gemma 🙂

  9. Ann J on November 21, 2018 at 8:55 am

    Hi Gemma. New to this site but I love your recipes and the videos are so helpful. I was wondering if the butter in this recipe is salted or unsalted. Thank you!

    • Gemma Stafford on November 21, 2018 at 9:22 am

      Hi Ann,
      It is good to have you here with us, we will be delighted to have your input.
      I always use salted butter, Kerrygold by choice, but that is because I grew up with it in Ireland. Some people would prefer to use a sweet/unsalted butter, and that is good too. A pinch of salt to the recipe will balance it out.
      Thank you for being in touch,
      Gemma 🙂

  10. Cindy on November 19, 2018 at 5:48 pm

    How about pressure cookers? I’ve made some great desserts in my instant pot, but I don’t have one like this.

    • Gemma Stafford on November 20, 2018 at 8:53 am

      Hi Cindy,
      Yes, why not! I think pudding bowls are a great investment. We always have these in Ireland as Christmas puddings are made in them. They come in a heat proof plastic type material, and in ceramic/oven glass too. ( this will give you the idea. We cover these with grease proof paper and foil, tying them down with string, making a handle to lift them. Then you steam this, water about 1/2 way up the bowl, at low steam, I think for the gingerbread pudding about 20 minutes. Some plastic bowls have their own lids, so are easier to manage.
      I hope this helps, do let me know,
      Gemma 🙂

      • cindy tidrick on November 23, 2018 at 6:07 am

        yes, it worked quite well! I already had bowls because I’ve been using a pressure cooker for a couple of years now. thank you for your help, and I hope you had a great Thanksgiving, if you celebrate.

  11. Samanthi Walgamage on November 18, 2018 at 9:29 am

    Can i use actual ginger ?if so how many tea spoons of ground ginger

    • Gemma Stafford on November 20, 2018 at 3:25 am

      Hi Samantha,
      There is a difference between the spice and the fresh ginger. The spice is made from ground dried ginger root, this intensifies the flavor.
      Crystalized ginger is made from fresh young root, boiled in a sugar syrup, and it is a delicious thing.
      Fresh ginger has a mild flavor, not generally used in sweet baking now, but in the past it was used for this type of baking. It gives a mild flavor, but it is worth a shot. you would use 1 – 2 tablespoons of minced, or grated ginger for this recipe. You can also add a little nutmeg to spice it up with the cinnamon. It will be good, try it!
      Gemma 🙂

  12. Pattie Dennison on October 29, 2018 at 4:21 pm

    Hi Gemma, I have been watching your videos for sometime and truly enjoy them. I have received raves on your recipes and most recently the best ever pumpkin and best ever banana breads. During a video you mentioned gingerbread but I couldn’t find a best ever gingerbread loaf. Do you have one and if not could you dream one up? Thanks, Pattie.

    • Gemma Stafford on October 30, 2018 at 5:07 am

      Hi Pattie,
      This crock pot version is really delicious, but it is more like a pudding than a cake!
      Leave this with me, I will get it on my list asap.
      Thank you for your kind comments, I appreciate your support,
      Gemma 🙂

  13. Epicurator on October 25, 2018 at 5:18 pm

    Is there any particular reason this recipe doesn’t call for salt?

    • Gemma Stafford on October 27, 2018 at 12:40 pm

      No there isn’t actually. You can absolutely add 1/2 teaspoon of salt into this recipe. It will just boost all the flavors.


      • Epicurator on October 27, 2018 at 3:38 pm

        Huzzah! A reply from even an archive recipe! Thanks for the confirmation. I had suspected the salt might dampen the ginger but was skeptical of my own suspicion *lol*

        • Gemma Stafford on October 28, 2018 at 6:15 am

          Good baking instincts!
          Gemma 🙂

          • Epicurator on December 13, 2018 at 2:59 pm

            I went all-out with this as my base recipe (halved, though, since it’s just me) as my main solstice observance for this year (made early for boring, logistical reasons): chunks o’ pumpkin and yam I baked myself beforehand overnight (thanks to your videos showing me it’s really just slow oven-roasting them), cream cheese, peanut butter, clumps of white as well as dark chocolate, hazelnut, fig, date, currant, golden raisin, cherry, even dried papaya spear, pineapple, and cranberry with extracts of butter-rum, maple, cherry cola, amaretto/hazelnut, vanilla, coffee, chocolate, cassia (extra potent cinnamon), and tons of grated fresh ginger plus candied ginger chips. I also added 1/2 Cup of malted milk powder. I used Jovial gluten-free flour and ghee, and for milk I found a macadamia nut milk. A third honey to the molasses. I did use salt both for the batter and some in the added liquid over top, which was ginger cider and a little pineapple/coconut cocktail. I also threw in some nice fresh cardamom and some fenugreek seeds that give a sort of butterscotch depth of flavor if not overcooked/scorched and only if the seeds are good and fresh ripe (a bright sulphuric orange/yellow, nothing like most fenugreek I’ve ever seen even at specialty shops—I’m fortunate in having a good local source). I dumped in about triple the extra liquid on top in the form of the macadamia milk and don’t regret that because it just meant the middle of the top was sopping moist and still runny, perfect IMO to help appreciate the bulkier ingredients. It may have looked frightful, but the aroma, flavor, and texture delivered in spades. The sides were gooey-cakey and the bottom was the most amazing al-dente sugar “soil” you can imagine. Scrumptious! I did forget the raisins, cranberries, dates, pineapple, and dark chocolate until serving time, but there’s always next time. I also will mix my extracts into the wet ingredients rather than only into the extra liquid on top.

            Being a bachelor, I merely buttered my pot generously then mixed everything right in there without even using a whisk (just a bamboo spoon) and baked it off for a few hours in a very low oven (I also had melted the wet ingredients in there)—thankfully my oven holds low temps well, unlike my previous one that fluctuated wildly. I followed the instructions about separately warming the milk to put the baking soda into and it worked like a charm (even without a whisk, as mentioned! I was very careful not to over-mix!).

            I couldn’t get good ground ginger and although I grated in a ridiculously huge amount of it I could barely taste it but I’m not upset, you did warn that would be the case using fresh.

            Served with vanilla cookies, chocolate and berry ice cream, and kombuchas of root beer, pomegranate, and blood orange. I didn’t have the energy to also tackle cranberry sauce and whipped cream in time for the sitting but my next batch hopefully I will.

            Thanks for your guidance and all the videos getting me comfortable enough with what it would take to actually try. My version may not have turned out to be exactly what I was aiming for but the fundamentals of the recipe were rock-solid and the results were still delicious thanks to you!

            • Gemma Stafford on December 14, 2018 at 3:43 am

              This is like a lovely short story! Thank you so much for taking the trouble to write it, such lovely detail and ideas. I am really happy that you are experimenting with the recipes, that is what this is about, giving you the confidence to make the recipes your own, very well done you.
              It is good to have you here with us, happy Christmas to you, I hope you have a great New Year too,
              Gemma 🙂

            • Epicurator on December 14, 2018 at 10:22 pm

              I forgot to mention that I replaced the egg with banana plus put chunks in also, and the pecans. Maybe some graham crackers next time, to garnish (and marshmallows?). I love graham and malt! Malt tends to be under-utilized, IMO.

              So glad to do your Bigger, Bolder Baking philosophy proud! 🙂 Have a wonderful Winter Solstice Season and happy New Year to you, as well, along with Kevin, Waffles, Olivia, and the whole crew ✌️

              (Had to reply to my own comment because I guess the system only allows so many levels deep.)

            • Gemma Stafford on December 16, 2018 at 5:17 am

              Hi there,
              Yes, that is an interesting thing, I have been talking to the website people about this! not sure if they can correct it or if it built into the publisher.
              One way or the other I can get the comments, though sometimes I lose the thread. I think you are right about malt, what a lovely flavor this is, we may do something with this next year.
              It sounds like you have very little to learn, so we are delighted to get your input.
              Happy Christmas and New year to you and yours, from all of us,
              Gemma 🙂

            • Epicurator on December 16, 2018 at 8:32 am

              One last detail I recall was tossing in 1/2 tsp of turmeric, too.

              Yes, in my book, the flashy trend of salted caramel ice cream must be ante’ed-up to nothing less than _malted_ salted _maple praline_ with caramel treacle (and plenty of vanilla, of course!) garnished with graham crackers and a true sarsaparilla, birch, and sassafrass root beer! *extravagant grin*

              As delighted as I am to contribute ideas, I doubt they’d be a good fit for your videos because most viewers are unlikely to source many of the ingredients I would use at a quality and budget that is accessible. I myself set aside no small amount toward throwing myself into my recipe. I do love to daydream about food, though, so am definitely happy to exchange ideas! 🙂

            • Gemma Stafford on December 17, 2018 at 3:26 am

              Haha! You are so right. This is a big problem with an international following, what we regard as common, is not so common in other places, even our ovens, not at all traditional in so many places.
              You are like a scientist really, very experimental baking, like some really famous chefs around the world. Heston Blumenthal comes to mind!
              You carry, keep us entertained with your idea, you have a great way with words!
              Gemma 🙂

            • Epicurator on December 17, 2018 at 8:35 am

              Aren’t you so very kind! While I’d be surprised to find myself filling such big shoes, it’s wonderful to feel welcome as a Bold Baker 🙂 I look forward to continuing to enjoy your recipes and lovely videos✌️

  14. Tammy on October 22, 2018 at 8:14 pm

    I made this today and it’s devine! My question though is how to store the leftovers? It made a huge amount and it’s just me and the hubby at home.

    • Gemma Stafford on October 23, 2018 at 12:57 pm

      Hi Tammy,
      Yes, it is a huge amount!
      I am delighted you liked it though. I suggest you portion it, into bowls and freeze them covered down well. You can then reheat it easily in the microwave.
      A ready pud when you need it!
      Thank you for being in touch,
      Gemma 🙂

  15. JayLynn on May 11, 2018 at 9:46 am

    Quick question…can you use 2% milk or is it best to use whole milk? I am in a gingerbread phase right now (don’t really care that it’s not Christmas), and am super excited to try this!! Thanks Gemma

    • Gemma Stafford on May 12, 2018 at 4:12 am

      Hi JayLynn,
      This is one of my favorite recipes, and I do not care that it is not Christmas either!
      Yes, 2% milk will be fine for this, there is not enough of it to upset the recipe.
      Let me know if you enjoyed this one!
      Gemma 😉

  16. Nirusha Gayathri De Alwis on February 2, 2018 at 8:57 am

    Hi Gemma,
    I have couple of questions would be appreciated if you could answer them

    1. Can I use ginger preserve instead of ginger powder?
    2. Its hard to find molasses or Treacle here in Sri Lanka So, can I Use Golden Syrup Instead? or else what would be the substitude?
    3. Can I steam this instead of using a crock pot or a rice cooker ?

    • Gemma Stafford on February 3, 2018 at 12:12 pm


      1, If ginger preserve is like a jam then no you can’t substitute that for ground ginger.
      2, yes you can use golden syrup
      3, yes you can steam the cake no problem.

      Hope this helps,

  17. Rebecca S. on December 23, 2017 at 11:04 am

    My husband has celiac disease, do you think this would work with gluten free AP flour?

    • Gemma Stafford on December 23, 2017 at 2:40 pm

      Hi Rebecca,
      The thing is that this type of recipe does not rely on gluten. A good all purpose GF flour may indeed work really well for this recipe, and for other recipes too. May I suggest you try this recipe ( this is a single serve gingerbread recipe, and if you try it with GF flour, it will give you an idea about how this type of flour works for any recipe really. Experiment, with thrse simple recipes there is nothing to lose,
      Gemma 🙂

      • Rebecca S. on December 23, 2017 at 5:11 pm

        We will try the mug cake first. Thanks, and have a Merry Christmas.

        • Gemma Stafford on December 23, 2017 at 9:06 pm

          you too, Rebecca 🙂

  18. Linda Tucci on December 22, 2017 at 6:41 pm

    I am wondering if I can substitute coconut flour for all purpose. If yes, what would the amount be. Also, can I use an egg substitute?

    Thanks. I really like your channel and often try your recipes when I can use substitutes.

    Happy Christmas!

    • Gemma Stafford on December 23, 2017 at 8:50 pm

      Hi Linda,

      Really glad you like my recipes, thank you so much :).

      So I’m going to say mashed banana or apple sauce would be a great substitute for eggs. If you haven’t already make sure to check my egg substitute chart

      As for the flour, coconut flour doesn’t always react in a recipe the same as all purpose does. I suggest trying it and let me know the results 🙂


  19. Justice Jarad on December 16, 2017 at 2:13 am

    Hi Gemma, I’ve been a fan of your videos for a while and I’ve tried loads of your recipes, I wanna try this one soon. My slow cooker is 6.5 litres (roughly 5.7 quarts) with a power of 330w and I wanna divide the recipe in half because I’m only serving my family of four (including myself). How do I need to adjust the settings and cook time, if at all?

    Thanks, hope you have a lovely Christmas


    • Gemma Stafford on December 16, 2017 at 5:19 am

      Hi there,
      You do not adjust the power setting, but the time will be different. I cannot be specific, as I have not done this, but you can keep an eye on it. Check at about 1/2 of the time, but do not open the cooker unnecessarily, it will affect the temperature.
      Good luck to you with this, it is a delicious thing,
      Gemma 🙂

      • Justice Jarad on December 16, 2017 at 12:33 pm

        I just finished making it, and there was a blip with the croc-pot when it stopped working because the cable got caught in the pan … but I just did the rest in the oven and kept an eye on it to know when it was done. It turned out wonderfully though, thanks Gemma

        • Gemma Stafford on December 17, 2017 at 3:42 am

          AHHH! Hate when that happens, and these thins happen to the best of us!
          Good that you rescued this though, it is a family favorite of ours.
          You can rock this up with fruit and nuts too, to make a Christmas pudding type recipe.
          Thank you for being in touch,
          Gemma 🙂

  20. Jeanelle on December 5, 2017 at 8:18 pm

    This looks amazing! Can’t wait to try it for Christmas this year! ^_^ On your recent facebook post, you mentioned making this in the Instant Pot. Do you have any IP settings/times you would recommend for this recipe?

    • Gemma Stafford on December 6, 2017 at 4:16 am

      Hi Jeanelle,
      This depends on the model you have!
      You should be able to select the slow cooker function, then the high setting, and bake for the same time as my recipe. The trick is to keep an eye on it.
      The temperature for slow cookers generally does not change, just the phasing on and off, to maintain a constant temperature. On high it is always on, at medium on 1/2 of the time etc. This is much the way microwaves work too, it phases on and off with the same strength.
      If you wish you can pressure cook this recipe, low pressure, for about 30 mins. You can use a pudding basin for this. This is how we make Christmas puddings at home! The water needs to come about 1/2 way up the bowl/basin, and the bowl needs to be well covered, with a lid, or foil tied down.
      Without having your cooker here I cannot really add anything to that! I love this appliance, read your instruction book carefully to get the best from it,
      Gemma 🙂

  21. Dee Anthony on December 4, 2017 at 12:51 pm

    This recipe looks delicious. I am going to try it for my office potluck party. However, I need to make it for 15-20 people. How do I adjust the recipe, crock pot size and cook time? Thank you.

    • Gemma Stafford on December 4, 2017 at 9:22 pm

      So Dee this recipe is HUGE!!!! This one recipe will feed at least 12. Feel free to double it.You will need to use a very large dish. Bake it in a lasagne dish or something big. Cover it with foil and bake 350OF for roughly 1 hour. Check on it after 40 minutes and see how it’s doing.

      Good luck,

      • Dee Anthony on December 5, 2017 at 12:13 am

        Thank you. That is good to know. The recipe on the website indicates it serves 8. I am not much of a cook so I appreciate your help. Can I still cook a double recipe in a crock pot? I have both a 5 quart and a 6 quart slow cooker. Which should I use and how long should I cook a double recipe?

        Thank you again.


        • Gemma Stafford on December 5, 2017 at 1:25 am

          Hi Dee,
          I think you should use the 6 quart pot. You really will need to monitor this. It will be deeper in the pot, so it may take longer. The center in particular will need testing for ‘doneness’ after the first two hours. No matter, it may actually be baked in this time, so test it. A metal skewer inserted into the center should come out will minimum batter attached, and it will feel firm to the touch in the center when you press down on top. It will continue to cook in residual heat once removed from the heating element.
          I hope your family enjoy this, it is a favorite around here!
          Gemma 🙂

          • Dee Anthony on December 5, 2017 at 9:17 am

            Thank you Gemma. I am so excited to try this.


          • Dee Anthony on December 17, 2017 at 12:08 pm

            Hi Gemma –
            I made the double batch for my office party last night and it was a huge success! I look forward to making it again and trying a single batch. Thank you for your help.

            • Gemma Stafford on December 18, 2017 at 9:48 pm

              Success!! Glad to hear that, Dee 🙂

  22. Shenaz on October 26, 2017 at 11:00 am

    Hi Gemma,
    Can we bake this recipe in an oven or microwave? What would be the time and temp.


    • Gemma Stafford on October 27, 2017 at 3:07 am

      Hi shenez,
      You can bake this in a bain marie in an oven if you wish. I did not do this. The temperature will be 130C or so, perhaps up to 160C, but it will be an experiment, you will be mimicking the slow cooker, and will need to keep an eye on it.
      This could be baked in a microwave too, but again I did not do it, and you will need to test this yourself. if you have pudding basins they will work well for this. This is a big recipe, do not bake all of together in one lot in the microwave, it will not suit,
      Gemma 🙂

      • Natalia Papelova on December 5, 2017 at 6:46 am

        I’m wondering if a steam-cooker can be used for this recipe as well? I don’t own a crock pot, unfortunately

        • Gemma Stafford on December 6, 2017 at 5:04 am

          Hi Natalia,
          Yes! This really would be a great recipe for a pressure cooker. Use a pudding basin if you can, lidded, or covered down with foil and tied.
          steam at low pressure for about 30 mins.
          This is how we do Christmas puddings at home. If you cannot find a pudding basin/bowl use a ceramic souffle dish, the water should come 1/2 way up the bowl, but it must be covered well. Try it! it is worth a shot,
          Gemma 🙂

          • Natalia Papelova on December 7, 2017 at 4:59 am

            Gemma, thank you!! Now it looks like my pre-Chrismas diet has been jeopardized 🙂 Because obviously I have to try it first, before I try making it for Christmas!

            • Gemma Stafford on December 8, 2017 at 4:35 am

              Yes, Natalia, that is obligatory! Have fun, this is pretty delicious,
              Gemma 🙂

  23. Diane on October 1, 2017 at 8:32 pm

    Absolutely a 5-star recipe, it’s amazing!!!
    LOVE the pudding & the moistness of the cake! I didn’t expect it to come out THAT moist from a crock pot, but wow! I’ll be looking for more crock-pot cake recipes now!
    And yours too! Very impressed with how good this recipe was!

    • Gemma Stafford on October 2, 2017 at 1:23 am

      Hi Diane,
      I know!! I have been telling everyone about this recipe, it is hard to believe it would be so good, I love it too.
      Thank you for this kind review of this recipe, it will encourage others to try it,
      Gemma 🙂

  24. Laura on September 18, 2017 at 10:33 am

    Hi gemma
    Im going to make this cake for work and cook it there so was wondering doni make just the cake or the cake and syrup before i chill the mix?

    • Gemma Stafford on September 19, 2017 at 1:53 am

      What a lovely idea Laura!
      It sounds like you intend to mix it at home, and bake it at work, is this right?
      If so, then mix your cake batter first. Then mix the syrup, and keep it separate to add just before you bake. I hope I understood this!
      Gemma 🙂

  25. Gopa Chatterjee on December 23, 2016 at 9:53 pm

    Merry Christmas…Gemma to you and Family…
    Wish loads and loads of best wishes…

    • Gemma Stafford on December 24, 2016 at 11:20 am

      Hi there,
      Many thanks for your good wishes, and many happy returns, it is good to have you with us,
      Gemma 🙂

  26. Lalima on December 17, 2016 at 6:11 am

    Can you cook this in a traditional oven?? N how would you make it? Please tell me!!

    • Gemma Stafford on December 18, 2016 at 3:00 am

      Hi there, yes you can. The temperature range in a slow cooker/crock pot runs from 190F – 250F (95c – 125c). This is a very low temperature, as you will see.
      I would bake this in a covered dish, at 130C – 260F until it feels firm to the touch. I know other bold bakers have tried tis and it worked. you can also use a Bain Marie (water bath) if you wish, this reduces the impact of the heat on the pudding.
      Gemma 🙂

  27. Shar on December 16, 2016 at 10:38 am

    Hey Gemma! I really want to make this for Christmas, but I live in India and it’s super hard to find Treacle and Molasses. I do have golden syrup, would that work? Or is there anyway to make my own treacle out of that? Love your recipes!

    • Gemma Stafford on December 17, 2016 at 3:21 am

      Hi Shar,
      Can you find dark brown sugar? if you can get this it already has the molasses remaining in it.
      You may also be able to find palm sugar molasses, or coconut sugar molasses.
      Molasses is a bi-product of the sugar refining process, it is what they take out to make the sugar white!
      Take a look where they sell natural foods, golden syrup will not do it, but it will give you a good cookie!
      Gemma 🙂

  28. Rachaelcurtin on November 27, 2016 at 6:54 am

    My family has a Christmas party every year and i always go crazy trying to find the right recipe, and this year i’m going to try this.I’ll tell you how it goes.I’m not to worried because I’ve made your brownie in a crock pot and it turned out amazing!

  29. susanb on August 4, 2016 at 9:30 am

    I made this a while back and had questions and Gemma was so wonderful about emailing me back each time! Anyway, it was absolutely delicious! I shared some of it with a friend and she loved it too. Add a little whipped cream on top and it’s fantastic!

    • Gemma Stafford on August 5, 2016 at 1:32 am

      Hi Susan,
      Thank you for this lovely testimonial! I really appreciate all the great support I get from you guys, it makes my day,
      Gemma 🙂

  30. Klarisse on June 27, 2016 at 10:04 pm

    Hey Gemma! What if I want to make this in a rice cooker?

    • Gemma Stafford on June 28, 2016 at 7:09 pm

      So If you do it in a rice cooker you will needed longer then 45 minutes. If you can set it to go again that would be ideal.

  31. Alli on May 16, 2016 at 1:03 pm

    Made this last night in our slow cooker & worried for a wee while that it would overflow – luckily not tho. I didn’t check the serving size, and should’ve done, this is a HUGE recipe – but we’re left with an enormous amount of delicious cake so that’s ok.
    A staggering amount of sugar in it (we used golden syrup as opposed to treacle / molasses), with an equally impressive amount of butter, and of course it’d be hard to make anything NOT delicious with those ingredients.
    I’d probably increase the spices a bit, possibly even use fresh ginger, as it was much more sweet than flavoursome for us.
    Yum tho, would try again.

    • Gemma Stafford on May 16, 2016 at 1:51 pm

      Hi Alli,
      So glad to hear you like this recipe. You are right, it is a big recipe. It is good to hear you thinking about adjusting this to your own taste, it will certainly take it. Thank you for being in touch,
      Gemma 🙂

  32. Christina on April 24, 2016 at 3:05 pm

    Hi Gemma

    I must start by saying that u r doing a wonderful job and i loved all of ur recipes.

    I tried the gingerbread pudding cake in crockpot and it turned out amazing. Just the top was not as crisp as it seemed in your video ?
    Can u also post the recipe for molten lava cake in crockpot

    All the best to you

    • Gemma Stafford on April 25, 2016 at 3:29 am

      Hi Christine,
      Thank you for your kind comment. Crock pot methods will not crisp the cake! they really use steam to cook.
      I will experiment with the lava cake one, it should be delicious, thank you for the suggestion,
      Gemma 🙂

  33. Kathleen Farrelly on February 28, 2016 at 4:16 pm

    I have just ben introduced to your recipes and can’t wait to try them. I am especially interested
    in the Crock Pot recipes and wondered if a small Christmas pudding would work?

    • Gemma Stafford on February 29, 2016 at 10:54 am

      Hi Kathleen, I really think it would, it will probably require a longer cooking time. I must remember to try this out myself, I think I would really seal the lid for this. The dried fruit will appreciate the steam generated,
      Gemma 🙂

  34. Maria S.L. on January 17, 2016 at 2:06 pm

    Has anyone tried this recipe using a 6.5 quart crockpot? Do I need to cook it for less time?

  35. Donna Jackson on January 11, 2016 at 8:17 pm

    I would serve it with warm lemon pie filling overtop!

    • Gemma Stafford on January 11, 2016 at 10:59 pm

      That is some sort of genius idea. You know, years ago I made this gingerbread but baked it. It didn’t work out so I crumbled it in a dish and put stewed apples and meringue on top and baked it. It was incredible and I still remember it to this day. 🙂

  36. Cindy on January 9, 2016 at 1:05 pm

    LOVE this recipe! I added pineapple rings to the bottom and pineapple bits to the top (eventually sank to the middle/bottom)- next time will try adding to the top only and allow it makes it way to the bottom. Also replaced some of the water and brown sugar mixture with pineapple juice (to cut the brown sugar) and it turned out a HIT at a holiday potluck party!
    Thank you for sharing this recipe!
    P.S. I love all your recipes!

    • Gemma Stafford on January 11, 2016 at 1:42 pm

      Thanks so much, Cindy. Really glad you liked this recipe. Stay tuned for more in 2016 🙂

  37. Estefania on January 6, 2016 at 6:43 pm

    Hi Gemma! I’m a huge fan of your videos and I make every recipe I can. They are always a success. Since I have watch every single video of your channel, I have noticed that you haven’t received your silver play button? If not here’s what you do: You have to go to your account’s “Creator Studio” and search for a notification telling you that now you can claim your partner reward. Once you claim it it can take 6-12 weeks to arrive to your door. It’s now different as before. Looking forward to see your prize Gemma as a consequence of all your effort! Keep up the hard work! BTW, can you make more crock pot recipes??

  38. Mary on January 2, 2016 at 9:53 pm

    Hi Gemma! I know you are really busy to answer all of our queries, but i was wondering if i can make your other cake recipes in a rice cooker? I have always wanted to bake those recipes that you shared buy unfortunately i don’t have an oven 🙁 Happy new year! And I’ll still wait for more bigger and bolder baking recipes this 2016!

    • Gemma Stafford on January 6, 2016 at 6:37 pm

      Thanks so much for visiting my website, Mary. I haven’t tried making any other cakes in a rice cooker. I will add it to my list. Stay tuned 🙂

  39. Liz on December 31, 2015 at 8:57 am

    Happy New Yeaaaar Gemma!! I really love all your videos, you always have awesome ideas and give great tips 🙂
    Thank you !

    • Gemma Stafford on December 31, 2015 at 5:19 pm

      Thank you so much, Liz. Happy New Year! Stay tuned for more in 2016 🙂

  40. Abbey on December 30, 2015 at 3:51 pm

    Hello Gemma I love this recipe so great for well every thing!! my mom is gluten free could you make a gluten free brownie recipe? thanks for all the wonderful recipes

    • Gemma Stafford on December 30, 2015 at 5:10 pm

      Thanks so much, Abbey. Really glad you liked this recipe. Check out my gluten-free brownie mug cake in the recipe section of my website. You’re going to love it 🙂

  41. Shirley Nelson on December 30, 2015 at 1:50 pm

    Hi, love all your recipes especially the 2 ingredient ice cream. I was wondering if you have a great recipe for lemon squares. Hope you have a great New Year.

    • Gemma Stafford on December 30, 2015 at 6:42 pm

      Thanks so much for visiting my website, Shirley. I will add your request to my list. Happy New Year! 🙂

  42. Cheryl on December 30, 2015 at 6:15 am

    Hi Gemma,

    Can you suggest a non-dairy product substition for whole milk?


    • Gemma Stafford on December 30, 2015 at 6:49 pm

      Thanks for your question, You can use any non-dairy milk you usually use. Hope this helps! 🙂

  43. Kanta on December 29, 2015 at 10:40 am

    Whats the subsitute of tricle i live india here i dontn found

    • Gemma Stafford on December 29, 2015 at 5:33 pm

      Thanks doe visiting my website. You can use molasses or honey. Hope this helps 🙂

  44. Mariam on December 27, 2015 at 4:40 am

    Gemma you are such a good cooker and for me as a kid your food are so easy and simple, I have shared your website with mom and she is so doing great, I just wanted to say that you are so great and I give your website 5 stars!?

    • Gemma Stafford on December 29, 2015 at 6:31 pm

      Thank you so much, Mariam. I really appreciate it 🙂

  45. Mary on December 25, 2015 at 10:48 am

    Hi Gemma! Can you use honey if you don’t have molasses?

    • Gemma Stafford on December 29, 2015 at 6:16 pm

      Hi Mary! You can definitely use honey. Hope this helps 🙂

  46. Elizabeth on December 25, 2015 at 9:26 am

    Making this cake for Christmas dinner!! Can’t wait to see how it turns out

    • Gemma Stafford on December 29, 2015 at 6:16 pm

      Delighted to hear that. Hope it turned out well 🙂

  47. Ruby on December 25, 2015 at 3:37 am

    Hi jemma in my rice cooker i only have turn on /off when the rice is done its turns off it its going to work for this receipe??

    • Gemma Stafford on January 15, 2016 at 6:41 pm

      Hi Ruby,

      So I made this mistake because I thought rice cookers cooked for longer then 30 minutes. My bad and I’m sorry if you had any inconvenience. You can still make this in the oven if you don’t have a crock pot. Good luck and sorry for my late reply 🙂

  48. lara on December 24, 2015 at 6:10 pm

    can i make this in the oven?

    • Gemma Stafford on December 24, 2015 at 7:51 pm

      You sure can! Just follow my Gingerbread Trifle recipe for the cake: I hope you enjoy!

      • Liz on October 30, 2018 at 3:20 am

        I’m confused, because above you said to use a Bain Marie to make this in the oven but here you say to follow the trifle recipe. Which is best? Or should I combine and follow the trifle recipe using the bain Marie? Plz clarify!!
        Thank you

        • Gemma Stafford on October 30, 2018 at 4:18 am

          Hi Liz,
          This recipe was designed to be baked in a slow cooker/crock pot. At the high setting the crock pot cooks at about 325F/160C, depending on the type.
          This means that you would select this temperature on your oven. I would use a bain marie for this, but it is not essential. If you cover the casserole then it will generate its own steam to bake the cake. If you use a bain marie this will prevent the cake from over baking, especially around the sides of the pot. Try it, it is a choice,
          Gemma 🙂

    • Gemma Stafford on December 24, 2015 at 8:24 pm

      you can lara. Here is the 🙂

  49. Karen on December 24, 2015 at 3:25 pm

    Will this work in a 6 quart slow cooker?
    Happy Holidays!

    • Gemma Stafford on December 24, 2015 at 4:15 pm

      It sure will Karen, follow the same instructions. Happy Christmas 🙂

      • jahmelia foster on December 30, 2015 at 10:37 am

        hi gemma i watch your shows they inspired me of making some delicious meals every time and even on christmas my friend and family respects my cooking and how it taste thank you so much you were the one who late me experience how to bake some delicious snacks and dinner too all those videos late me notice that

        • Gemma Stafford on December 30, 2015 at 6:47 pm

          Thank you so much for your sweet comment, Jahmelia. Really glad you like my recipes 🙂

      • Norm7415 on March 8, 2016 at 7:48 pm

        Can you PLEASE show me how to make netella crepes or just crepes or just any type of crepes pretty please. Thank you love your Chanel

        • Gemma Stafford on March 9, 2016 at 2:41 am

          Hi Norm,
          I will get right on it ha ha!
          But seriously, you are right, sometimes this is just the right thing, for both savory and sweet uses. Thank you for that suggestion, it is on my list,
          Gemma 🙂

  50. Shahnaz Tahir on December 24, 2015 at 10:00 am


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