Ginger Bread Pudding

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Perfect for the holidays (or should that be Holidaze!)

We’ve used this recipe for Thanksgiving for the last couple years, and we’ve just converted it to gluten free.

¾ cup Tapioca flour

¼ cup Potato starch

2 tablespoons Coconut flour

1.5 teaspoons baking soda

¼ teaspoon salt

1 tablespoon ground Ginger

1.5 teaspoons Cinnamon

¼ teaspoon ground cloves

1/8 teaspoon nutmeg

Pinch of black pepper

3 tablespoons chopped crystalized Ginger

½ cup molasses

1 ¼ cups boiling water

4 tablespoons (1/2 stick) butter + 2 tablespoons (reserve)

¼ cup dark brown sugar (plus 1/3 cup dark brown sugar reserved)

1 large egg (room temperature)

Mix all dry ingredients (including crystalized ginger) together and set aside.  Stir molasses into ½ cup of boiling water mixture and set aside.

Mix butter and ¼ cup brown sugar until fluffy, then beat in egg until smooth.  Add half the reserved flour mixture to the butter mixture and stir until just mixed.  Stir in molasses/water mixture.  Add remaining flour mixture and stir until all dry ingredients are incorporated.

Pour into greased baking dish (8-9”) and sprinkle remaining brown sugar over top.

Finally, whisk remaining ¾ cup boiling water with reserved 2 tablespoons butter.  Pour over batter in pan, but do not stir!  Bake for 30-35 minutes at 350 degrees until the top is cracked, set, and slightly spongy feeling when pressed lightly.  Cool and serve warm with your choice of topping!