Tuesday, December 16, 2014

One Great . . . easy slow cooker dessert

Last week, I shared a easy dessert for one that you make in a microwave. This week? An easy dessert for a crowd that you make in a slow cooker.

Notice the theme here? Dessert, made easily. It’s the season when easy is the way to go.

This recipe is floating all around the internet, but I had it when a friend hosted a dinner group recently. It’s perfect for a winter night. And because it needs to sit for a while after it cooks, it's handy for a dinner party. Turn off the slow cooker just before you serve dinner and dessert will be ready when dinner is finished.

Slow Cooker Gingerbread Pudding Cake
Nonstick cooking spray

1 (14.5-ounce) package gingerbread mix

1/2 cup milk

1/2 cup raisins

2 1/4 cups water

3/4 cup light brown sugar, packed

3/4 cup (1 1/2 sticks) butter

Vanilla ice cream or whipped cream

SPRAY the inside of a slow cooker lightly with cooking spray.

COMBINE the gingerbread mix and milk together in a mixing bowl until moistened. Stir in the raisins. (The batter will be thick.) Spread the batter evenly in the slow cooker.

COMBINE the water, brown sugar and butter in a medium saucepan. Bring to a boil. Remove from heat and pour over the batter in the slow cooker. Cover and cook on the high power (don’t use the low power setting) for 2 hours. The center will appear moist, but it will firm up as it stands. Turn off the cooker and let stand for 45 minutes to an hour.

SPOON into dessert dishes and serve with ice cream or whipped cream.

YIELD: 8 to 10 servings.


Anonymous said...

Sounds great. What size slow cooker works best?

Anonymous said...

Just a regular, 5- to 6-quart works fine. I've made it several times for friends over the holidays, jazzing up the whipped cream with some minced crystalized ginger. People have seemed to really like it.