Dessert

Slow Cooker Self Saucing Ginger Spice Pudding Recipe

ByLuna Ryder December 2, 2025December 2, 2025

Introduction

This slow cooker self-saucing pudding is a wonderfully comforting dessert, perfect for cozying up on a chilly day. It combines a spiced ginger sponge with a rich, sweet sauce that forms right in the slow cooker. Serve it warm with a drizzle of double cream for an extra indulgence.

A slice of brown cake with a slightly rough texture sits in the center of a white scalloped bowl. The cake is covered in thick, dark caramel sauce that also pools around the base of the slice. Over the top of the cake and sauce, there is a drizzle of smooth white cream, creating a contrast against the caramel and cake colors. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g butter, melted, plus extra for the basin
125g caster sugar
100g light brown soft sugar
2 eggs
200ml milk
275g self-raising flour
½ tsp baking powder
1½ tbsp ground ginger
1 tsp ground cinnamon
1 tbsp cornflour
175g light brown soft sugar
1 tbsp ground ginger
350ml boiling water
Double cream, to serve (optional)

Instructions

Step 1: Heat the slow cooker on high for 20 minutes. Carefully rub the basin of your slow cooker with butter to prevent sticking.
Step 2: In a large bowl, combine the melted butter with both sugars, the eggs, and milk. Fold in the self-raising flour, baking powder, ground ginger, and cinnamon. Whisk gently if needed to remove any lumps.
Step 3: Pour the batter into the prepared slow cooker basin.
Step 4: For the sauce, mix the cornflour with 1 teaspoon of water to make a smooth paste and set aside. In another bowl, combine the light brown sugar and ground ginger with the boiling water, stirring until the sugar dissolves. Stir in the cornflour paste.
Step 5: Pour the sauce mixture evenly over the batter in the slow cooker.
Step 6: Cook on high for 1 hour 30 minutes to 2 hours 30 minutes, depending on your slow cooker, until the sponge is set and firm to the touch.
Step 7: To serve, spoon over some double cream if desired, and enjoy warm.

Tips & Variations

For a more intense ginger flavor, add a little extra ground ginger to the sponge batter or sauce.
You can substitute the light brown soft sugar with muscovado sugar for a richer taste.
If you prefer a thicker sauce, reduce the boiling water slightly or add a bit more cornflour paste.
Try serving with vanilla ice cream instead of double cream for a cool contrast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a covered dish in a low oven until warmed through. The sauce may thicken on cooling, so you can add a splash of milk when reheating if needed.

How to Serve

A single triangular slice of light brown cake with a soft, crumbly texture sits in the center of a white scalloped bowl. The cake slice is topped with a thick layer of smooth, glossy caramel-colored sauce. A light cream sauce is drizzled over the top of the caramel sauce, creating a thin, uneven white streak that runs down the center of the cake and onto the white bowl. The rich caramel sauce pools around the base of the cake, spreading to cover parts of the bowl’s ridged surface. The bowl rests on a white marbled textured surface, enhancing the dish's warm and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without a slow cooker?

Yes, you can bake this pudding in a preheated oven at 160°C (320°F) for about 40-50 minutes. Pour the sauce over the batter before baking and cover with foil to prevent drying out.

Is this pudding gluten-free?

This recipe calls for self-raising flour, which contains gluten. To make it gluten-free, you can substitute it with a gluten-free self-raising flour blend, but the texture may vary slightly.