Saturday, April 21, 2018

Slow cooker Gingerbread pudding

Ingredients

  • 1/2 cup molasses
  • 1 cup water
  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  • 6 tablespoons brown sugar
  • 3/4 cup hot water
  • 2/3 cup butter, melted
  • Sweetened whipped cream, optional
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    Directions

    Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy; 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. Yield: 8 servings.

1 comment:

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