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Butternut squash, ginger and date steamed pudding

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About the bake

Indulge in the winter flavours of butternut squash, ginger and dates, with the added bonus that these puddings contain natural sweetener so are a healthier option.    

125Total Time
1Prep Time
25Bake Time
6Serves
Easy

Method

  1. Step 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.

  2. Step 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.

  3. Step 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.

  4. Step 4:

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

  5. Step 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.

     

Ingredients

    • 225g Butternut squash
    • 100g Dates (stoned, chopped roughly)
    • 100ml Water (boiling)
    • 2 tsp Ginger (ground)
    • 0.25 tsp Cinnamon
    • 60g Butter (unsalted) (softened)
    • 4 tsp Silver spoon granulated sweeteners
    • 3 Egg(s) (free range) (whole)
    • 225g Self-raising white flour
    • 1.25 tsp Baking powder
    •  Oil (for the ramekins)

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