Ooey-Gooey Gingerbread Pudding

This incredibly moist and aromatic dessert is almost like magic. As the cake steams in a slow cooker (yes, a slow cooker!), it rises up, creating two layers—cake on top and pudding on the bottom. You must serve it warm with vanilla ice cream—you’ll thank me later.

Makes 6 servings

1 Put ½ cup (115 grams) of the butter, the molasses, and ½ cup (115 grams) of the brown sugar in a medium heatproof bowl and gently heat in the microwave or over a bain-marie until just melted. Set aside to cool slightly.

2 Swiftly whisk in the egg.

3 Sift the flour, ginger, and cinnamon over the molasses mixture and gently whisk to combine.

4 Heat the milk in the microwave or in a small saucepan until warm to the touch. Stir the baking soda into the warm milk to activate it; you will see bubbles form.

5 Whisk the milk into the molasses mixture until just combined.

6 Pour the batter into a 4-quart slow cooker.

7 In a small saucepan or in the microwave, heat the remaining ⅓ cup (71 grams) butter, the water, and the remaining ½ cup (115 grams) brown sugar until the butter has melted and the sugar has dissolved. Gently pour the butter mixture over the gingerbread batter. It will be hot, but that’s okay.

8 Place the lid on the slow cooker and cook on High for about 2 hours, until the cake is firm in the middle and no wet batter is visible. (This baking time is based on my slow cooker; your timing may vary depending on the strength of yours.)

9 Remove the slow cooker insert and set aside to cool slightly.

10 Serve the pudding warm, with vanilla ice cream—you will be in heaven! Store leftover pudding in the fridge, covered, for up to 4 days.

Note

You can also bake this pudding in the oven. Pour the batter into a 2-quart baking dish and pour over the butter mixture as directed in Step 7. Cover with aluminum foil and bake in a preheated 350°F (180°C) oven for 45 to 55 minutes, until firm on top.

Ooey-Gooey Gingerbread Pudding