Go Back
Steamed Stem Ginger Pudding made with butternut squash and ground almonds
Print
Stem Ginger Pudding
Servings: 10
: 223 kcal
Author: Just Jo
Ingredients
  • 200 g raw butternut finely grated
  • Zest of a lemon finely grated
  • 3 balls of stem ginger finely chopped
  • 4-6 tbsp syrup from stem ginger jar
  • 3 large eggs
  • 200 g golden caster sugar
  • 150 g rice flour or plain
  • 50 g ground almonds
  • 2 tsp baking powder
  • Pinch salt
  • 2 rounded tsp ground ginger
  • Butter to grease
Instructions
  1. Beat eggs and sugar on medium-high speed until thick, pale and frothy.
  2. Whisk in the butternut, lemon zest and 2/3 of the stem ginger.
  3. Butter a 2 litre pudding basin (or your Jamie At Home Really Useful Rice Cooker, or similar ovenproof pot!) and sprinkle on the remaining chopped stem ginger followed by the syrup.
  4. Whisk the dry ingredients together briefly then fold into the egg and butternut mixture.
  5. Carefully pour into your pot/basin trying not to splash the syrup about too much.
  6. Cover with the lid or make one out of a square of grease proof paper and the same size in a piece of foil; pleat along the middle then tie around the neck of the pot with string to fasten it.
  7. Now you have two choices - either put your ovenproof pot in an oven preheated to 200˚C and bake for approx 1 hour checking after 45 minutes for doneness.
  8. OR! Pop your covered pudding basin in a deep saucepan and then pour in boiling water to come to about 2 inches below the lid (made by you or supplied with your pot); cook at a steady simmer for 90 minutes, topping up with water as necessary.
  9. Either way, when cooked remove whatever lid you have used and loosen the edges of the pudding gently with a thin plastic spatula or knife if you need to.
  10. Invert the pudding onto a shallow dish or plate with a lip then slice and serve (with custard ;) ).
Recipe Notes

This freezes very well - just wrap individual portions in foil well before freezing. I don't have a microwave so defrost cakes by popping them on a plate over a bowl of just boiled water for 30 minutes, turning over once or twice to ensure it is fully defrosted - I sometimes pop them in the oven for 5 -10 minutes on a low heat if I want them hot but often I don't, and just serve with piping hot custard instead. Do feel free to defrost how you see fit!