Ginger, Date and Butternut Squash Steamed Puddings

Warming, indulgent and sweet- this steamed pudding is great for dinner parties or a little innocent indulgence in those winter months.

Serving size





  • 225g Butternut squash

  • 100g Stoned Dates, roughly chopped

  • 100ml boiling water

  • Zest 1 orange plus the juice of ½

  • 2 Level tsps ginger spice

  • ¼ tsp cinnamon

  • 60g softened Butter

  • 5 tsps Truvia calorie-free sweetener

  • 3 Eggs

  • 225g self-raising flour

  • 1 level tsp of baking powder

  • Cooking spray


  • 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.