Gluten Free Ginger Bread Pudding - cooking recipe

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)

Preparation

Mix all dry ingredients (including candied ginger) together and set aside. Stir molasses into 1/2 cup of boiling water mixture and set aside.
Mix butter and 1/4 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 3/4 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!