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Butternut Squash and Ginger Sponge Pudding with Orange Cream Sauce
Microwavable butternut squash sponge pudding served with a warm, sweet orange cream sauce.
Vegetarian
Quick
Dessert
Pudding
Microwave
Estimated Nutrition
Calories
1241.2
kcal / serving
2482.4 kcal total
Carbs
112.3
g
per serving
224.5 g total
Fat
82.6
g
per serving
165.2 g total
Protein
16.1
g
per serving
32.1 g total
Cook Time
10
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
110
g
Caster Sugar
for the sponge
1
tbsp
Baking Powder
30
g
Caster Sugar
for the sauce
CondimentsSauces
1
tbsp
Clear Honey
Dairy
110
g
Butter
2
piece
Eggs
free-range
142
ml
Double Cream
Fruits
0.5
piece
Orange
peeled and segmented
GrainsCereals
110
g
Plain Flour
NutsSeeds
1
pinch
Dried Ground Ginger
Vegetables
140
g
Butternut Squash
peeled and chopped
Method
1
Microwave the squash, ginger, and a splash of water in a covered bowl for 4 minutes.
2
Blend butter, flour, sugar, eggs, and baking powder in a food processor until smooth.
3
Add the cooked squash to the processor and blend until incorporated.
4
Drizzle honey into a greased bowl, add the sponge mixture, and microwave for 4 minutes.
5
Heat cream and sugar in a saucepan until dissolved, then stir in orange segments.
6
Turn the pudding onto a plate and serve with the warm orange cream sauce.