Gluten Free Ginger Bread Pudding

• 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)

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

tapioca flour, potato starch, coconut flour, baking soda, salt, ground ginger, cinnamon, ground cloves, nutmeg, black pepper, candied ginger, molasses, boiling water, butter, butter, brown sugar, brown sugar, egg

Taken from www.food.com/recipe/gluten-free-ginger-bread-pudding-509667 (may not work)