This slow cooker gingerbread pudding is a lovely warming dessert for colder days. The soft, spiced sponge is topped with a simple ginger syrup, adding a sweet, warming kick to every spoonful.
Made in the slow cooker, it is a comforting pudding to serve after a family meal, especially when you fancy something sweet and warming without turning the oven on.
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Why You’ll Love this Recipe
A traditional steamed pudding spiced with ginger and other warming spices and drizzled with lashings of golden syrup, this makes a great winter dessert for a cold day.
The sponge pudding is soft and spiced, like gingerbread, and sweet from golden syrup.
You could even serve this at Christmas if you wanted – use your slow cooker to steam the pudding and your kitchen won’t be filled with steam, plus you will have an extra ring free on the hob for your Christmas trimmings and sides.
Ingredients
Here’s what you will need for this recipe, get the quantities in the recipe card further down:
- golden syrup – adds sweetness and soft texture to the gingerbread sponge.
- eggs – I normally use large free-range eggs.
- dark brown sugar – this treacly dark sugar adds colour and rich sweetness.
- flour – I use self-raising in this recipe to give the sponge lightness.
- butter – I used unsalted butter in all my baking. It can be replaced with plant-based butter if needed, to make this dairy-free.
- ground ginger, ground cinnamon, ground nutmeg – these warming spices add a little fiery kick and warmth to the soft dark sponge.
Method
Here’s how to make this gingerbread pudding in your slow cooker. Read this guide with photos and tips so you get it first right time. Quantities are in the recipe card at the end of the post.
Step 1. Cream the butter (at room temperature) with the brown sugar, until fluffy. Stir in the golden syrup.
Step 2. Sift in the spices and flour and mix well.
Step 3. Add the eggs one by one and stir in thoroughly.
Step 4. Put the mixture in a greased pudding bowl (I use a 1 litre pudding basin).
Step 5. Cover the top of the bowl with cling film. Fill the slow cooker pot with an inch of boiling water, then place the pudding bowl in the pot.
Step 6. Replace the slow cooker lid and steam the pudding for 2.5 hours on high. Once ready you will see the pudding is cooked in the centre and firm to the touch.
Step 7. To serve, remove the clingfilm, take the bowl out of the slow cooker using oven gloves, then invert the pudding bowl onto a serving plate and tip the pudding out onto the plate.
Step 8. Mix together the golden syrup and ground ginger and drizzle it over, then serve.
The ginger syrup is quick to make, using golden syrup and a little ground ginger. Warming the two together brings out the ginger flavour and creates a glossy sauce to spoon over the pudding just before serving. It has a sweet caramel flavour with a warming ginger kick.
Inside, the pudding is soft and the syrup soaks into the centre when you pour it on top of the warm cake. It doesn’t get dry when you steam a pudding like this, and the texture is just perfect.
Serving Suggestions
- Serve warm with custard for a traditional comforting dessert.
- Add a scoop of vanilla ice cream for contrast with the warm sponge.
- Serve with single or double cream for extra luxuriousness.
- Drizzle over extra ginger syrup just before serving and provide a small jug of syrup so everyone can add as much as they like to their serving.
More steamed puddings
For more steamed pudding ideas, check these out:
- my slow cooker cranberry and vanilla steamed pudding
- slow cooker syrup sponge
- Snowdon pudding from Tin and Thyme
- slow cooker orange and almond steamed pudding with toffee sauce from Supergolden Bakes
Related
If you are a fan of slow cooker puddings and desserts, you are in the right place! Check out all my slow cooker desserts recipes for loads more ideas.
Recipe
Slow Cooker Gingerbread Pudding
Ingredients
- 175 g (¾ cup + 1 tbsp) butter softened
- 100 g (½ cup) dark brown sugar
- 65 g (3 tbsp + 1 tsp) golden syrup
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 175 g (1 cup + 1 tbsp) self-raising flour
- 3 eggs
- golden syrup a little, to drizzle over the top
- ¼ tsp ground ginger for the syrup
Instructions
- Cream the butter with the brown sugar. Stir in the golden syrup.175 g / ¾ cup + 1 tbsp butter, 100 g / ½ cup dark brown sugar, 65 g / 3 tbsp + 1 tsp golden syrup
- Sift in the spices and flour and mix well.2 tsp ground ginger, ½ tsp ground nutmeg, ½ tsp ground cinnamon, 175 g / 1 cup + 1 tbsp self-raising flour
- Add the eggs one by one and mix well to combine.3 eggs
- Put the mixture in a buttered pudding bowl (I use a 1 litre pudding basin). Cover the top of the bowl with cling film.
- Fill the slow cooker pot with an inch of boiling water, then place the pudding bowl in the pot. Replace the lid and steam the pudding for 2.5 hours on high.
- Invert the pudding bowl, and tip the pudding onto a serving plate.
- Drizzle over a few tablespoons of golden syrup mixed with ground ginger and serve with custard, cream or ice cream.golden syrup , ¼ tsp ground ginger
Laura Spicer says
I’ve made this a couple of times and it’s delicious! This Christmas we’re going to be out and about a lot- do you think I could make the mixture ahead of time and keeping it in the fridge for a day or two before cooking? TIA
bakingqueen74 says
No it would need to be cooked right away unfortunately. Glad you like it!
Shirley Addams says
Hi, this looks great. Is there a substitute for the syrup used? Would maple syrup work? Thanks
bakingqueen74 says
Hi Shirley. Thanks, hope you try it! Could you explain why you need to substitute, is it because golden syrup is not available where you are? If so, hopefully this article about substitutes will help.