Butternut squash, ginger and date steamed pudding
Method
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.
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.
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.
Step 4:
Mix the flour with the baking powder and whisk into the mixture.
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.
