Stem Ginger Squash Steamed Pudding Recipes

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STEM GINGER & SQUASH STEAMED PUDDING



Stem ginger & squash steamed pudding image

The secret of Jodie Montgomery-Cranny's delicious gluten-free dessert is grated butternut squash

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h55m

Number Of Ingredients 10

butter , for greasing
3 balls stem ginger from a jar, finely chopped, plus 4-6 tbsp syrup from the jar
3 large eggs
200g golden caster sugar
200g peeled and finely grated butternut squash
zest 1 large lemon
175g rice flour
50g ground almond
2 tsp ground ginger
2 tsp baking powder

Steps:

  • Lightly butter a 1.5-litre pudding basin. Put one-third of the stem ginger and all the ginger syrup in the bottom. Set aside.
  • In a bowl, beat the eggs and sugar with an electric whisk until pale and fluffy. Fold in the butternut squash, lemon zest and the remaining stem ginger. Fold the dry ingredients into the egg mixture with a large metal spoon until well combined.
  • Fill the basin with the sponge mixture. Cover with a layer of buttered baking parchment and foil, making a pleat in the centre to allow the pudding to rise. Tie on securely with string, then put in a steamer or large pan with an upturned bowl in the bottom. Add boiling water to come halfway up the sides of the basin, cover with a lid and simmer for 1½ hrs. Check the water level every now and then, and top up if you need to.
  • To test when the sponge is ready, insert a skewer into the centre. It should come out clean with no trace of raw mixture. Unwrap and serve hot.

Nutrition Facts : Calories 230 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

LITTLE STEAMED GINGER PUDDINGS WITH COCONUT CUSTARD



Little Steamed Ginger Puddings with Coconut Custard image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 1/2 ounces (7 tablespoons) unsalted butter, softened, plus extra for coating ramekins
3 1/2 ounces caster sugar (superfine)
2 eggs, lightly beaten
4 1/2 ounces crystallized ginger, finely chopped, plus more for garnish
1 cup self-rising flour, sifted
5 ounces milk
Coconut custard, for serving, recipe follows
14 ounces coconut cream
2 egg yolks
2 tablespoons caster sugar (superfine)
1 teaspoon cornstarch

Steps:

  • Lightly butter 4 (8-ounce) pudding basins. In the bowl of a heavy-duty mixer or in a medium bowl using a hand held mixer, cream the butter and sugar together until the mixture is pale and creamy, about 5 minutes. Add the eggs, a little at a time, beating well after each addition. Stir in the crystallized ginger. Fold in a few spoonfuls of the sifted flour into the bowl, alternating with spoonfuls of the milk, until both ingredients are used up and you have a smooth batter. Divide the pudding among the basins.
  • Quarter a sheet of parchment paper and fold a thin pleat down the middle of each mini-sheet. Place a piece over each basin and tie them down with string. Place the puddings in a steamer over a saucepan of gently simmering water and steam for 40 minutes or until the puddings are cooked through. Check the water level in the saucepan from time to time, adding more as needed. Switch off the heat and serve the puddings with the coconut custard and a sprinkling of crystallized ginger.
  • In a small pan, whisk together the coconut cream, egg yolks, sugar, and cornstarch. Stir, without boiling, over low heat for 5 to 10 minutes, or until the custard has thickened enough to coat the back of your wooden spoon.

STEM GINGER PUDDING WITH STICKY ORANGE SAUCE



Stem Ginger Pudding With Sticky Orange Sauce image

This is what we Brits call a 'nursery pudding' - a stick-to-your-ribs pudding with the warmth of ginger and a lovely sticky sauce. A real winter warmer!

Provided by JustEmma

Categories     Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 ounces unsalted butter, soft
2 eggs, beaten
6 ounces condensed milk
8 ounces self-raising flour
3 ounces stem ginger in syrup, finely chopped
1/2 teaspoon baking powder
4 ounces icing sugar (powdered sugar)
7 fluid ounces water
2 tablespoons stem ginger syrup
2 tablespoons shredless marmalade
2 oranges, juice and zest of

Steps:

  • Preheat oven to 350f/Gas Mark 4.
  • Place all the sponge pudding ingredients EXCEPT the stem ginger in a bowl and whisk till smooth and pale.
  • Fold in the chopped stem ginger and pour mixture into a 2 1/2 pint ovenproof pudding bowl, then place the bowl in a roasting tray and fill with boiling water until 2/3 up the side of the pudding bowl. Bake for 45 minutes or until firm.
  • To make the sauce, place all the ingredients EXCEPT the orange zest in a pan and boil for 5-10 minutes or until the mixture has reduced and is slightly thickened. Remove from heat and stir in orange zest.
  • Remove pudding from oven, cut into slices and serve hot with the orange syrup poured over.

Nutrition Facts : Calories 873, Fat 41.7, SaturatedFat 25.2, Cholesterol 212.6, Sodium 871.2, Carbohydrate 114.3, Fiber 5.2, Sugar 58.7, Protein 13.8

GINGER CHERRY STEAMED PUDDING WITH SHERRY HARD SAUCE



Ginger Cherry Steamed Pudding With Sherry Hard Sauce image

Provided by Molly O'Neill

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, at room temperature
1/2 cup brown sugar
2 eggs
1/2 cup molasses
1/2 cup milk
2 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dried cherries
3/4 cup golden raisins
4 tablespoons unsalted butter, at room temperature
3/4 cup confectioners' sugar, sifted
1/8 teaspoon salt
2 tablespoons sherry

Steps:

  • For the pudding, butter a 2-quart souffle dish with a tightly fitting lid. Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish. Bring a large saucepan of water to a boil.
  • Meanwhile place the butter and the brown sugar in a mixing bowl and whisk until well blended. Whisk in the eggs. Gradually whisk in the molasses and the milk. Stir together the flour, ginger, soda and salt. Stir the dry ingredients into the liquid. Stir in the cherries and raisins. Scrape the batter into the buttered dish and smooth the top.
  • Place the rack in the bottom of the pot. Cover the souffle dish and place it in the pot. Pour in enough of the boiling water to come halfway up the sides of the souffle dish. Cover the pot. Check occasionally to make sure there is enough water and that it is simmering; add boiling water to the pot if necessary. Steam the pudding until a skewer inserted into the center comes out clean, about 1 1/2 hours.
  • Meanwhile to make the hard sauce, stir together the butter, sugar and salt until smooth. Slowly stir in the sherry. Chill, but do not allow to become too firm. Carefully remove the pudding from the pot and place on a rack. Uncover and let stand for 10 minutes. Use a small, sharp knife to loosen the pudding from the sides of the dish and unmold. Cut into wedges and serve warm with the hard sauce.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 299 milligrams, Sugar 53 grams, TransFat 0 grams

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