Stem Ginger & Squash Steamed Pudding Recipe

Grease a 1-liter pudding basin and set aside.

In a large bowl, cream together the butter and brown sugar until light and fluffy.

Gradually add in the beaten eggs and vanilla extract, mixing well after each addition.

Sift the self-rising flour and ground ginger into the bowl and fold in gently.

Stir in the grated squash and stem ginger until well combined.

Pour the golden syrup into the greased pudding basin, ensuring the bottom is evenly covered.

Spoon the pudding mixture on top of the syrup, smoothing the surface.

Cover the pudding basin with greaseproof paper, then secure with a string or an elastic band.

Place the pudding basin in a large pot and fill the pot with enough boiling water to reach halfway up the sides of the basin.

Cover the pot with a lid and simmer gently for 1 hour 30 minutes, ensuring the water doesn’t boil dry.

Carefully remove the pudding basin from the pot and let it cool for a few minutes.

Turn out the steamed pudding onto a serving plate, allowing the golden syrup to drizzle over the top.

Serve warm with custard or ice cream.