Gluten Free Ginger Bread Pudding

Submitted by Chef #1800277613

"Wonderful for Thanksgiving/Christmas. Nice spongy texture full of ginger-y goodness."

 

• Ready In: 55mins
• Ingredients: 18
• Yields: 1 8
• Serves: 6-8

ingredients

• 3⁄4 cup tapioca flour
• 1⁄4 cup potato starch
• 2 tablespoons coconut flour
• 1 1⁄2 teaspoons baking soda
• 1⁄4 teaspoon salt
• 1 tablespoon ground ginger
• 1 1⁄2 teaspoons cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄8 teaspoon nutmeg
• 1 pinch black pepper
• 3 tablespoons chopped candied ginger
• 1⁄2 cup molasses
• 1 1⁄4 cups boiling water
• 4 tablespoons butter, plus
• 2 tablespoons butter (reserved)
• 1⁄4 cup dark brown sugar, plus
• 1⁄3 cup dark brown sugar (reserved)
• 1 large egg (room temperature)

directions

1. Mix all dry ingredients (including candied ginger) together and set aside. Stir molasses into ½ cup of boiling water mixture and set aside.
2. 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.
3. Pour into greased baking dish (8-9”) and sprinkle remaining brown sugar over top.
4. 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!