Gingerbread Pudding

Another new crockpot dessert recipe! We had all the ingredients for this except the molasses, so I had Ryan pick up some molasses at the store so we could try this recipe. It's pretty good! I don't know why it's called 'pudding' though because it was more like a cake. Oh well. It's still really tasty! I think it would taste really good with a little vanilla ice cream and some caramel syrup drizzled on top. :)



Ingredients:
1/2 C. molasses
1 C. water
1/4 C. butter, softened
1/4 C. sugar
1 egg, well-beaten
1 tsp. vanilla
1 1/4 C. all-purpose flour
3/4 tsp. baking soda
3/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 C. brown sugar
3/4 C. hot water
2/3 C. butter, melted

Directions:
Combine molasses and 1 C. water. In separate bowl, cream butter, sugar, egg, and vanilla; add to molasses mixture. Line a 6-quart oval slow-cooker with waxed paper; pour batter into slow-cooker. Mix brown sugar, hot water, and melted butter; pour over batter but do not stir. Cook on high 2 to 2 1/2 hours or until pudding is set.

Instead of using waxed paper, we just used a crockpot liner (which is pretty much the same thing, right?). I have no idea why it wasn't really 'pudding' for us, but it was still good! I recommend this dessert for anyone who loves gingerbread cookies! Tastes just the same, except in the form of a cake/pudding (we did have a tiny bit of pudding stuff on the very bottom, but it was mostly just cake).

This recipe can be found in the Slow-Cooker recipe book below!