Ingredients

Steps

• Microwave the squash, ginger, and a splash of water in a covered bowl for 4 minutes.
• Blend butter, flour, sugar, eggs, and baking powder in a food processor until smooth.
• Add the cooked squash to the processor and blend until incorporated.
• Drizzle honey into a greased bowl, add the sponge mixture, and microwave for 4 minutes.
• Heat cream and sugar in a saucepan until dissolved, then stir in orange segments.
• Turn the pudding onto a plate and serve with the warm orange cream sauce.