Crock-pot Gingerbread Pudding Cake

Chef Fred
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Crock-pot Gingerbread Pudding Cake
1/4 cup softened butter
1/4 cup granulated sugar
1 large egg
1 tsp. vanilla
1/2 cup molasses
1 cup water
1 1/4 cups all purpose flour
3/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg
Topping Ingredients
6 tbsp. brown sugar
3/4 cup hot water
1/4 cup melted butter
Basic Preparation
Spray your crockpot liner with release and set aside. Place the the softened butter, sugar, egg, vanilla, molasses, and water in a food processor and pulse for about 1 minute. Next, combine the flour, baking soda, salt, and ground spices in a large bowl. Mix until all of the ingredients are well combined. Now, add the wet molasses mixture and stir until all of the dry ingredients are well mixed and you have a uniform consistency.
 Pour the batter into the crockpot liner and set aside. Sprinkle the batter with an even coat of the brown sugar and top it with the melted butter and water mixture. Do not stir at all! Place the liner into the crockpot and set the temperature to high. Cook for 2 /12 – 3 hours. Serve warm with vanilla ice cream or whip topping.
Yield: 6-8 servings
Prep time: Active: 20 minutes
Cook time: 2 1/2- 3 hours   

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