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Stem ginger & squash steamed pudding

The secret of Jodie Montgomery-Cranny's delicious gluten-free dessert is grated butternut squash

  • Prep: 25 mins
    Cook: 1 hrs 30 mins
  • Serves 10
  • More effort
  • Serves 10
  • More effort
  • Calories 230
  • Carbohydrates 40
  • Saturated Fat 1
  • Sugar 26
  • Protein 4
  • Fat 5
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 230
  • Carbohydrates 40
  • Saturated Fat 1
  • Sugar 26
  • Protein 4
  • Fat 5
  • Fibre 1
  • Salt 0.3

Ingredients

  • butter, for greasing
  • 3 balls stem ginger from a jar, finely chopped, plus 4-6 tbsp syrup from the jar
  • 3 large eggs
  • 200g golden caster sugar
  • 200g peeled and finely grated butternut squash
  • zest 1 large lemon
  • 175g rice flour
  • 50g ground almonds
  • 2 tsp ground ginger
  • 2 tsp baking powder

Method

  1. Lightly butter a 1.5-litre pudding basin. Put one-third of the stem ginger and all the ginger syrup in the bottom. Set aside.

  2. In a bowl, beat the eggs and sugar with an electric whisk until pale and fluffy. Fold in the butternut squash, lemon zest and the remaining stem ginger. Fold the dry ingredients into the egg mixture with a large metal spoon until well combined.

  3. Fill the basin with the sponge mixture. Cover with a layer of buttered baking parchment and foil, making a pleat in the centre to allow the pudding to rise. Tie on securely with string, then put in a steamer or large pan with an upturned bowl in the bottom. Add boiling water to come halfway up the sides of the basin, cover with a lid and simmer for 1½ hrs. Check the water level every now and then, and top up if you need to.

  4. To test when the sponge is ready, insert a skewer into the centre. It should come out clean with no trace of raw mixture. Unwrap and serve hot.

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