Gingerbread Pudding Cake Made in a Crock Pot – Gemma’s Bigger Bolder Baking Ep 105
Gemma’s Bigger Bolder Baking Gingerbread Pudding
Cake Hi Bold Bakers! Did you know you can bake
in a crock pot or a rice cooker? They produce incredible desserts like the Gingerbread pudding
cake I’m going to show you today. So let’s get baking! Crock pots are fantastic, especially if you
live in a dorm or have a small kitchen. You can make so many desserts like a molten lava
cake, crumbles, even a cheesecake. This Gingerbread Pudding Cake is so soft and moist, you’re
just going to want to eat it straight out of the crock pot with a spoon. We’re going to start out by making our Gingerbread
batter. In a large bowl, add in your butter, brown sugar, and treacle. Then we’re just
going to melt all of these ingredients together. I like to do it in the microwave but you can
do it over a bain-marie as well. Once it’s lovely and melted, we’re going to
whisk in our room temperature eggs. Make sure your molasses mix is not hot when you add
in your eggs otherwise they will cook in there. This mix looks fantastic. This recipe is my
favorite gingerbread, and if you remember my trifle from last Christmas it’s the same
gingerbread I used in there. Into this mix, I’m going to sift in my flour,
cinnamon and ground ginger. I know you don’t often see me sifting in ingredients, but you
do always want to do it when you’re adding in dry ingredients to a thin batter. You want
to make sure there are no lumps and it’s nice and fine. Then gently just mix in your dry ingredients
taking care not to over mix the flour because that’s what makes things tough when you do.
You’ll notice it’s really thick now and I still have l jumps of flour because now we’re
going to add in our milk. Before you add in your milk, we’re going to
heat it up in the microwave for around one minute until it gets nice and warm. Now I
know this sounds kind of weird, but I’m going to add my baking soda to my warm milk. And
the method to my madness here is that it’s going to cause a chemical reaction. Give it
a little bit of a whisk, and as you can see it starts to foam on top. That means the baking
soda is activated so now we’re going to take this and add it into the other mix. Gently
whisk your whole batter together. It’s a little bit messy at the start but it will come together.
Look at that, do you see all those bubbles. That’s the baking soda activated in there.
It’s gorgeous. Look at that beautiful caramel molassessy mix. And that is our gingerbread, just look at
that. You are not going to believe how good this is when it comes out of the crock pot. The Crock Pot that I have is big. It’s 4 quarts.
But if you only have a small crock pot or rice cooker, it will still work just as well.
You can just halve or quarter my recipe. Before I add in the gingerbread, I’m going
to take an old butter paper, it’s a trick I’ve shown you before, and I’m just going
to grease the crock pot to make sure your cake comes out nice and it doesn’t stick in
there. Ok, Lovely. Now we can go ahead and pour in
our gingerbread. Even as a raw batter, this cake looks lovely. Lastly, on top of the gingerbread
I’m going to pour in a mix I have of melted butter, water and brown sugar. And what this
mix does is it gets nice and steamy and it makes the cake really moist after it bakes. I’m really excited for you to see this when
it’s done because I made it for the first time the other day and it blew me away so
I know you’re going to love it. Now we’re going to pop on our lid. And turn it onto
bake. Now for my crock pot, I put it on high and I’m going to cook it for around 2 hours.
But you know your crock pot or rice cooker better than I do so just keep a close eye
on it. Now if you don’t want to cook your gingerbread
off straight away, that is totally fine. You can put it in the fridge overnight and bake
it the next day. I want to show you that after an hour this
is what your cake should look like. You can see that it has totally risen up, it has absorbed
all of that liquid that we put on top. You can tell that it’s really lovely and moist.
Just look at how soft it is. That’s why we call it a pudding cake. And then if you shake
it, it’s still really jiggly in the middle because it still needs time to cook but this
is looking and smelling fantastic. Our Gingerbread Pudding Cake is done and I
want to show you exactly what it should look like. If Christmas had a smell, it would be
just like this. It smells spicy, treacly and just amazing. I’m going to give this a little
bit of a shake and you can tell there’s still a tiny bit of a jiggle in the middle but this
is perfect. If you push down on top of the pudding, you can feel how soft it is. It’s
also firm which means it’s perfectly cooked. So now I’m going to take it out of the crock
pot because I want it to stop cooking and set it aside and let it just relax for around
half an hour, cool down, and all the flavors marry together and then it’s ready to serve. And look at that, do you see that lovely texture?
This is what steaming and baking a cake at the same time will do. It’s incredibly moist
and soft. And that stuff in there is gingerbread gold. You get a little bit of cake and a little
bit of gooey with this pudding. Your Gingerbread Pudding Cake is best served with vanilla ice
cream and I’m going to add on some salted caramel sauce as well. And of course, there is plenty for everyone. How is it? This is amazing! You see, I told you. From Kevin, Waffles and
I, wishing you all a very Happy Christmas. And we’ll see you back here again next Thursday
for more Bigger Bolder Baking. Happy Christmas, Everyone. Bye guys, Happy
Christmas! Can I have some?