Butternut squash, ginger and date steamed pudding - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
- 225 g Butternut squash
- 100 g Dates stoned, chopped roughly
- 100 ml Water boiling
- 1 zest of one whole orange, juice of half the orange.
- 2 tsp Ginger (ground)
- ¼ tsp Cinnamon
- 60 g Butter (unsalted) softened
- 4 tsp Sweeteners granulated
- 3 Egg(s) (free range) whole
- 225 g Self-raising white flour
- 1¼ tsp Baking powder
- Oil for the ramekins
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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
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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
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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
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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
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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.