Slow Cooker Apple Gingerbread Pudding Cake Food

SLOW COOKER GINGERBREAD PUDDING CAKE

Steps:

• With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but that's okay.
• Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
• Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
• Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.

SLOW-COOKER APPLE GINGERBREAD PUDDING CAKE

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place apples evenly in bottom.
• In medium bowl, stir flour, granulated sugar, baking soda, salt, ginger, cinnamon and nutmeg until well mixed. In small bowl, mix water, molasses and oil until well mixed. Stir into flour mixture just until moistened. Spread over apples in slow cooker. Sprinkle with brown sugar.
• In 2-cup microwavable measuring cup, mix apple cider and butter. Microwave uncovered on High 2 to 3 minutes or until butter is melted and mixture is boiling. Pour over mixture in slow cooker.
• Cover; cook on High heat setting 2 hours 15 minutes to 2 hours 45 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Let stand 15 minutes. Serve warm.

GINGERBREAD PUDDING CAKE

Steps:

• Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

CROCK POT GINGERBREAD PUDDING CAKE

Steps:

• In large mixing bowl, cream butter and sugar until light and fluffy.
• Beat in egg white and vanilla.
• Combine molasses and water until blended.
• Combine the flour, baking soda and spices.
• Add dry mixture to creamed mixture, alternately with molasses mixture, beating well after each addition.
• Fold in nuts.
• Pour into a greased 3 quart slow cooker.
• Sprinkle with brown sugar.
• Combine hot water and melted butter and pour over the batter but do not stir.
• Cover and cook on high for 2 - 21/2 hours or until a toothpick inserted near the centre of cake comes out clean.
• Turn off heat and let stand for 15 minutes. Serve warm.

EASY APPLE GINGERBREAD PUDDING

Steps:

• Peel and slice apples into an ovenproof dish.
• Sprinkle over the sugar and water.
• Place in oven at 350'F/180'C while preparing the topping.
• TOPPING:.
• Sift flour, ginger and soda into a bowl.
• Add sugar.
• Heat butter and golden syrup and mix into dry ingredients.
• Pour over hot apples and bake for 30-45minutes.
• Serve warm.

GINGERBREAD SPOON CAKE (SLOW COOKER)

Steps:

• Spray a 4 quart slow cooker with nonstick cooking spray.
• In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
• In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
• Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.