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Stem ginger & squash steamed pudding
10 ingredients
25 min
Serves 10
openrecipes
The secret of Jodie Montgomery-Cranny's delicious gluten-free dessert is grated butternut squash
Estimated Nutrition (whole recipe, rough)
911
Calories
24g
Protein
19g
Fat
158g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 almonds
- 2 tsp ground ginger
- 2 tsp baking powder
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes