Ingredients:

1 cup light brown sugar

3/4 cup treacle / molasses

2 sticks butter

3 cups all-purpose flour

2 tsp ground ginger

1 tbsp cinnamon

2 whole eggs

1 1/4 cups whole milk

2 level tsp baking soda

3/4 cups butter

2 1/4 cups water

3/4 cup brown sugar

Instructions:

  1. In a microwaveable bowl, gently heat the sugar, butter and treacle until metled. Set aside to cool once melted.
  2. Whisk the eggs together and then pour them into the treacle mix and continue whisking.
  3. Sift the flour and spices over the treacle mix and gently stir in.
  4. Heat the milk until warn in the microwave (about 1 minute).
  5. Whisk the baking soda into the warm milk. You will see it bubble and activate.
  6. Whisk the milk straight into the treacle mix until well combined. you will notice this is a thin batter, that’s ok.
  7. Butter your crock pot (or rice cooker) and pour in the batter.
  8. In a a bowl, heat the butter, water and brown sugar in a bowl, until the butter melts and the sugar dissolve.
  9. Gently pour it on top of the gingerbread mix. It will be hot but that’s ok.
  10. Place on the lid and set your crockpot to HIGH and cook for 2 hours (this timing is based on my crock pot so your timing may vary depending on the strength of yours).
  11. While baking you will notice the pudding cake rises up a lot and the liquid will bake into the cake.
  12. After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot.
  13. Serve warm with vanilla ice cream and you will be in heaven!