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warm gingerbread pudding cake scooped into a bowl with caramel sauce pooling around it in a wide horizontal shot, dollop of whipped cream on top, festive table with cinnamon sticks, natural light, shallow depth of field, landscape orientation

Gingerbread Pudding Cake

A self-saucing gingerbread cake that has a soft, spiced crumb with gooey caramel pudding hiding below.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1/2 cup milk
  • 1/4 cup butter melted
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1.5 cups hot water
  • 1/2 cup brown sugar for topping

Method
 

  1. Whisk together the flour, 1/2 cup brown sugar, ginger, cinnamon, and baking powder in the greased crockpot.
  2. Stir in the molasses, milk, and melted butter to form a thick batter and spread it evenly.
  3. Sprinkle the remaining 1/2 cup brown sugar over the batter, then gently pour the hot water over everything without stirring.
  4. Cover and cook on high for 2.5 hours, until the top is set and a sauce forms below.
  5. Scoop warm, making sure to spoon up the caramel sauce from the bottom.

Notes

Resist stirring after the water goes in — that layer becomes the sauce.