Slow Cooker Gingerbread Pudding
A gingerbread sponge pudding steamed in the slow cooker with fiery ginger, warming cinnamon and nutmeg, served with a ginger syrup.
Servings 8
Calories 334kcal
Ingredients
- 175 g butter softened
- 100 g dark brown sugar
- 65 g golden syrup
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 175 g 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 butter, 100 g dark brown sugar, 65 g 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 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
Notes
Slow cooker size: For this recipe you need to use a large slow cooker. Mine is 5.7 litre. Or one that fits the size of pudding basin you want to use inside.
Nutrition
Calories: 334kcal | Carbohydrates: 34g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 183mg | Potassium: 66mg | Sugar: 18g | Vitamin A: 635IU | Calcium: 30mg | Iron: 0.6mg