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Stem ginger & squash steamed pudding

Stem ginger & squash steamed pudding

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(1 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins

More effort

Serves 10
The secret of Jodie Montgomery-Cranny's delicious gluten-free dessert is grated butternut squash

Nutrition and extra info

  • Freeze leftovers
  • Gluten-free

Nutrition: per serving

  • kcal230
  • fat5g
  • saturates1g
  • carbs40g
  • sugars26g
  • fibre1g
  • protein4g
  • salt0.3g
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Ingredients

  • butter, for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 balls stem ginger from a jar, finely chopped, plus 4-6 tbsp syrup from the jar
  • 3 large egg
  • 200g golden caster sugar
  • 200g peeled and finely grated butternut squash
  • zest 1 large lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 175g rice flour
  • 50g ground almond
  • 2 tsp ground ginger
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

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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Comments (1)

felicityhm's picture
5

This was delicious and everyone asked for the recipe. A perfect pudding for those who can't have wheat. I'm glad I had a food processer for finely grating the butternut squash though as I can imagine that would be tedious by hand!

Questions (6)

dorothyd's picture

Can I use spelt flour instead of rice flour, as I have spelt.

goodfoodteam's picture

Hi dorothyd, we have tested this with rice flour not with spelt so cannot guarantee perfect results. Using spelt may alter the texture quite a lot as rice flour and spelt flour absorb moisture differently. If you're looking for a recipe using spelt flour this apricot and cinnamon cake is delicious http://www.bbcgoodfood.com/recipes/apricot-cinnamon-olive-oil-cake 

dorothyd's picture

Can this be frozen?

goodfoodteam's picture

Hi dorothyd thanks for getting in touch. Yes this recipe should be fine to freeze once cooked. Just defrost thoroughly and reheat gently in a low oven or microwave. 

Lila9's picture

Can I use fresh ginger instead of stem ginger?

goodfoodteam's picture

Hi Lila9, thanks for your question. You really need stem ginger for this recipe as you also need to use the syrup from the jar. Hope this helps. Let us know how you get on. 

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