The secret of Jodie Montgomery-Cranny’s delicious gluten-free dessert is grated butternut squash
Prep:25 mins
Serves 10
butter, for greasing3 balls stem ginger from a jar, finely chopped, plus 4-6 tbsp syrup from the jar3 large eggs200g golden caster sugar200g peeled and finely grated butternut squashzest 1 large lemon175g rice flour50g ground almond2 tsp ground ginger2 tsp baking powder
STEP 1Lightly butter a 1.5-litre pudding basin. Put one-third of the stem ginger and all the ginger syrup in the bottom. Set aside.STEP 2In 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.STEP 3Fill 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.STEP 4To 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.
