Dessert

Slow Cooker Self-Saucing Ginger Spice Pudding Recipe

BySophie Carsel November 6, 2025November 6, 2025

Introduction

This slow cooker self-saucing pudding is a comforting dessert with a warm ginger and cinnamon flavor. It creates a soft sponge topped with a delicious ginger sauce, perfect for cozy evenings. Plus, it’s easy to make and requires minimal effort.

A triangular slice of light brown cake with a soft texture sits in the center of a white scalloped plate. The cake is topped with a medium brown sauce that looks thick and glossy. Over the top of the sauce is a drizzle of white creamy sauce that runs down one side of the slice. More of the brown sauce pools at the bottom around the cake, mixing slightly with the white sauce. The plate rests on a white marbled surface. 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
Double cream, to serve (optional)
1 tbsp cornflour
175g light brown soft sugar
1 tbsp ground ginger

Instructions

Step 1: Heat the slow cooker on high for 20 minutes. Carefully rub the basin with extra butter to prevent sticking.
Step 2: To make the sponge, combine the melted butter with both sugars, eggs, and milk in a bowl. Then 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 evenly into the prepared slow cooker basin.
Step 4: For the sauce, mix the cornflour with 1 teaspoon of water and set aside. In another bowl, combine the 175g light brown sugar and 1 tablespoon ground ginger with 350ml boiling water, stirring until the sugar dissolves.
Step 5: Stir the cornflour mixture into the sugar and ginger liquid, then carefully pour this sauce 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: Serve warm, optionally topped with a splash of double cream for extra richness.

Tips & Variations

Use fresh ground ginger for a brighter, more intense flavor.
Swap cinnamon for nutmeg or mixed spice for a different warm note.
If you don’t have a slow cooker, you can bake this in a preheated 160°C (320°F) oven for about 45 minutes to 1 hour in a buttered dish.
For a dairy-free option, substitute the butter and milk with plant-based alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a low oven until warmed through. The pudding may thicken slightly; add a little milk or cream when reheating to loosen the sauce.

How to Serve

A slice of brown cake sits in a white, scalloped bowl with a rough, rustic texture. The cake has two visible layers: a dense, light brown base layer and a glossy, darker brown sauce layer covering the top and part of the sides. A creamy white sauce is drizzled over the top center of the cake, spreading slightly onto the darker sauce below. The bowl is placed on a white marbled surface, adding a clean and elegant contrast to the warm tones of the cake and sauces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, you can prepare the batter and sauce separately, then assemble and cook in the slow cooker when ready. However, it’s best served fresh for the best texture and flavor.