Butternut squash, ginger and date steamed pudding - recipe

Butternut squash, ginger and date steamed pudding

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  1. 1

    Preheat the oven to 200ºC (fan 180ºC, gas mark 6). Place the butternut squash in a vegetable steamer and steam until soft, this should take about 20-25 mins. Mash the soft butternut squash into a puree.

    For this step you'll need:

    • 225g Butternut squash
  2. 2

    Place the chopped dates in a bowl along with the hot water and leave to soak for about 10 mins, add this mixture to a blender and blend to form a puree. Mix the dates and butternut together along with the orange zest and juice, ginger and cinnamon.

    For this step you'll need:

    • 100g Dates stoned, chopped roughly
    • 2tsp Ginger (ground)
    • ¼tsp Cinnamon
  3. 3

    Cream  the butter and granulated sweetener with an electric  whisk, add in the butternut squash mixture, followed by the eggs one at a time.

    For this step you'll need:

    • 60g Butter (unsalted) softened
    • 4tsp Sweeteners granulated
    • 3 Egg(s) (free range) whole
  4. 4

    Mix the flour with the baking powder and whisk into the mixture.

    For this step you'll need:

    • 225g Self-raising white flour
    • 1¼tsp Baking powder
  5. 5

    Lightly spray 6 small ramekins with some cooking oil and place in a large deep sided roasting dish. Spoon equal amounts of the mixture into the ramekins and then cover each ramekin with a round of non-stick baking parchment, followed by a small square of foil. Fill the roasting tray with one inch of boiling water and then place in the oven for 25 mins or until risen and cooked through.

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