Description

A cozy, self-saucing slow cooker gingerbread pudding cake with a tender crumb and gooey molasses-spice sauce—effortless, festive, and irresistible.

Ingredients

1 1/2 cups (195g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine sea salt

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 cup (113g) unsalted butter, melted and cooled

1/2 cup packed dark brown sugar

1/2 cup unsulphured molasses

1 large egg, at room temperature

3/4 cup buttermilk (or milk + 1 teaspoon vinegar)

1 teaspoon pure vanilla extract

2 tablespoons finely chopped crystallized ginger (optional)

Sauce: 3/4 cup packed dark brown sugar

Sauce: 1 cup very hot water (or strong hot coffee for deeper flavor)

Sauce: 2 tablespoons unsulphured molasses

Sauce: 2 tablespoons unsalted butter

To serve: lightly sweetened whipped cream or vanilla ice cream

To finish: powdered sugar for dusting (optional)

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Instructions

1. Grease a 4- to 6-quart slow cooker and, if desired, line the bottom with a parchment sling for easy lifting.

2. Whisk flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves in a medium bowl.

3. In a separate bowl, whisk melted butter, brown sugar, molasses, egg, buttermilk, and vanilla until smooth.

4. Add dry ingredients to wet and fold gently until just combined. Stir in crystallized ginger if using. Spread batter evenly in the slow cooker.

5. Make the sauce: whisk brown sugar, hot water (or coffee), molasses, and butter until dissolved. Gently pour over the batter without stirring.

6. Lay a clean tea towel or 2 paper towels over the slow cooker bowl to catch condensation, then cover with the lid. Cook on HIGH for 2 hours.

7. Begin checking at 1 hour 45 minutes. The cake should look set around the edges with a glossy, saucy center. A toothpick near the edge comes out clean; the center stays pudding-like.

8. Turn off heat and let stand, covered, for 10–15 minutes to thicken the sauce.

9. Scoop warm portions, spooning extra sauce over the top. Serve with whipped cream or ice cream and a dusting of powdered sugar.

Notes

Swap hot water with hot coffee for deeper flavor. Use the tea towel under the lid to prevent condensation. For gluten-free, use a 1:1 flour blend; for dairy-free/vegan, use plant milk with vinegar, vegan butter, and a flax egg.