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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  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



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

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


  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, questions and tips

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4th Sep, 2013
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!
18th Feb, 2015
Can I use spelt flour instead of rice flour, as I have spelt.
goodfoodteam's picture
26th Feb, 2015
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 
16th Feb, 2015
Can this be frozen?
goodfoodteam's picture
17th Feb, 2015
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. 
28th Jan, 2015
Can I use fresh ginger instead of stem ginger?
goodfoodteam's picture
3rd Feb, 2015
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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