Slow Cooker Easy Gingerbread Recipe

  • Yield: 1
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 3:00 h
  • Ready In: 3:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    3 g
  • Cholesterol

    3 mg
  • Protein

    3 g
  • Carbohydrate

    17 g
  • Sodium

    167 mg
  • Fiber

    1 g
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Slow cooker easy gingerbread recipe.

Very healthy and delicious gingerbread cooked in a slow cooker and served with whipped cream. Do you like to prepare a gingerbread?
You may also like Steamed Gingerbread Pudding cooked in a pressure cooker.

Pressure Cooker Steamed Gingerbread Pudding Recipe

This is classic pudding for any holidays, especially Christmas. Use a 5-7-quart pressure cooker for this dessert.

Makes 8 servings

Ingredients: 2/3 cup unsalted butter, softened, 1¹⁄³ cups light brown sugar, 3 large eggs, 2 ¹⁄³ cups all-purpose flour, 1½ teaspoons baking powder, 1/4 teaspoon baking soda, 2 teaspoons grated ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon sea salt, 1½ cups 365 ml stout beer, 1 cup golden raisins, 1 cup chopped walnuts, 1/2 cup chopped crystallized ginger, 3 cups (750 ml) water, For Serving: 2 cups (500 ml) heavy (double) cream, 3 tablespoons caster (powdered) sugar, 1 teaspoon orange extract

Instructions: Grease with butter 1½-quart (1½ L) pudding mold with clip-on lid. In a large mixing bowl, combine the butter and brown sugar. Beat, using an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Set aside.

In a medium mixing bowl, combine all dry ingredients. Mix well. Add dry mixture alternately with the beer to the butter mixture. beat at low speed until evenly moistened. Stir in the raisins, walnuts, and chopped ginger.

Scrape the batter into pudding mold, filling it no more than 2/3 full. Close a lid.

Place a trivet and steamer rack in 5-7-quart (5-7-L) pressure cooker. Pour in water. set the mold on the rack. Close pressure cooker and lock the lid. Set the burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 45 minutes.

Meanwhile, in a medium mixing bowl, whip heavy cream until thickened. Stir in caster sugar and orange extract. Beat until soft peaks are formed. Cover and refrigerate until ready to use.

Remove the pot from the heat. Open the pressure cooker, using a natural Release method. Set aside for 15 minutes. Lift pudding mold out of pressure cooker and transfer to a wire rack. Remove the cover and cool for 20 minutes, then place a plate on the top of the mold and invert to unmold gingerbread pudding.

Slice pudding and serve with the whipped cream mixture.

Slow Cooker Easy Gingerbread Recipe


  • 1/2 cup (125 g) unsalted butter, softened
  • 1/2 cup (125 g) granulated sugar
  • 1 cup (250 ml) light molasses
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (250 ml) hot water
  • whipped cream
  • 1 egg, lightly beaten


Step 1

Cream together butter and sugar. Add egg and molasses. Mix well.

Step 2

Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Mix well. Add hot water. Beat well.

Step 3

Pour batter into greased and floured 2-pound coffee can. Place a can in the slow cooker. Cover top of the can with 8 paper towels.

Step 4

Cover slow cooker and bake on High 2½-3 hours.

Step 5

Serve gingerbread with applesauce. Top with whipped cream and sprinkle with nutmeg (optional).

Comments (8)

  1. posted by Peggy on December 19, 2013

    Hi, Can this be baked in the oven and if so directions please! Thank you…

    • posted by Slava Bond on December 22, 2013

      This recipe is for halogen oven.You can bake it in regular oven,but you need to adjust cooking time.

  2. posted by Calliope on June 18, 2017

    How many eggs are in this recipe? They are not in the recipe list.

    • posted by Slava Bond on June 18, 2017

      Sorry,updated.Use 1 large egg,lightly beaten.

  3. posted by Susie on October 8, 2017

    This is a great recipe. I made it exactly as it says in the directions but added freashly grated ginger as well as candied ginger, nutmeg, and allspice. I used a regular oven and cake was moist. I will definitely be making this for Xmas. Thanks for the recipe!

  4. posted by Elaine on November 29, 2021

    Can this be made a day or more ahead, and stored in the baking mold, or will that make it difficult to remove at serving time?

    • posted by Slava Bond on November 29, 2021

      Hi, It is best to serve the dessert right away. Regards.


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