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In a microwaveable bowl, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
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Whisk the eggs together and then pour them into the treacle mix and continue whisking
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Sift the flour and spices over the treacle mix and gently stir in.
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Heat the milk until warm in the microwave (about 1 minute)
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Whisk the bicarbonate (baking soda) into the warm milk. You will see it bubble and activate.
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Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
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Butter your crock pot (or rice cooker) and pour in the batter. (my crock pot is a large 4 quarts)
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In a bowl heat the butter, water and brown sugar in a bowl until the butter melts and the sugar dissolves.
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Gently pour it on top of the gingerbread mix. It will be hot but that’s ok.
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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)
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While baking you will notice the pudding cakes rises up a lot and the liquid will bake into the cake.
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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.
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Serve warm with vanilla ice cream and you will be in heaven!