Gingerbread Spoon Cake
1 (14.5oz) package gingerbread mix
2 ¼ cups water
½ cup half and half
Pinch of cinnamon
¾ cup butter
Pinch of ground ginger
¼ teaspoon vanilla
½ cup golden raisins
Serve with whipped cream or ice cream.
Spray a 4 quart slow cooker with nonstick cooking spray.
In a medium bowl, stir together gingerbread mix, half/half, cinnamon, ginger and raisins until moist. Spread the batter evenly over the bottom of the slow cooker.
In a saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil. Pour brown sugar mixture over gingerbread in slow cooker. Set on high heat setting and cover. Cook for 2 hours (the center will still appear very moist) turn the cooker off and allow to stand, uncovered for an additional 45 minutes. Scoop the cake/pudding into glass goblets or serving dishes and top with whipped cream or Vanilla Bean ice cream.