Ginger, Date and Butternut Squash Steamed Puddings

Directions

• 1.

  Preheat the oven to 200C.

• 2.

  Place the butternut squash into a vegetable steamer and steam until soft, this should take about 20-25 mins.

• 3.

  Mash the soft butternut into a puree.

• 4.

  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.

• 5.

  Mix the dates and butternut together along with the orange zest and juice, powdered ginger and cinnamon.

• 6.

  Cream the butter and Truvia with an electric hand whisk, add in the butternut squash mixture, followed by the eggs 1 at a time.

• 7.

  Mix the flour with the baking powder and whisk into the mixture.

• 8.

  Lightly spray 6 small ramekins with some cooking oil and place in a large deep sided roasting dish. Spoon equal amounts of the mixture between the ramekin and then fill the roasting tray with 1 inch of boiling water, cover with foil.

• 9.

  Place in a preheated oven for 25 mins or until risen and cooked through.