Ginger Bread Pudding


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!