Steamed Pudding
Winter calls for certain comfort foods, the weather is grey and grim and the days of grabbing fresh cucumbers and tomatoes from the garden seem like a distant memory.
I stumbled across a recipe for a ginger steamed pudding that was remarkably low calorie and was amazed by the result. I spent some time tinkering, trying out different puddings using a variation on the same low calorie base and figuring out how to make this in a pressure cooker because I don't often steam things, I am quite happy with the result.
The recipe is gluten free, dairy free, low calorie and low FODMAP as long as you don’t eat the entire pudding in one sitting. Butternut squash is low FODMAP (GOS and Mannitol) to 45g and almond meal/ground almonds is low FODMAP (GOS) to 24g. If you have no idea what any of this means and you are interested to learn then you can find out more here.
This recipe is the foundation, the variations of which will make the different types of steamed pudding. If you add a layer of jam to the bottom of the pudding bowl then you’ll have a jam pudding, if you used apples then you’d have an apple pudding etc.
The Base Pudding Recipe
Ingredients
1.2L pudding
100 g raw butternut squash finely grated
3 large eggs
90g sugar
75g plain flour (I used Doves Farm gluten free)
30g ground almonds
1 tsp baking powder
Pinch salt
Method
Grease or line a pudding bowl.
Whisk the eggs and sugar together until they have doubled and become a thick and dense foam, this will take several minutes and you should add the sugar in slowly.
Separately, mix together the dry ingredients and gently fold them in to the egg mixture.
Once incorporated fold in the grated butternut squash and transfer to prepared pudding bowl.
Seal with several layers of baking paper and tin foil to avoid any water getting in during the steaming.
Steam for 90 minutes or one hour using the steam function on the instant pot.
Nutrition Facts
Servings 8 (they are reasonable slices)
Amount Per Serving
Calories 68
Total Fat 2 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 88 mg
Potassium 61 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 1 g
Protein 3 g
Variations
Golden syrup, Jam, Apples, Summer fruits, Finely minced Ginger in syrup
Steamed Orange Pudding
Ingredients
100 g raw butternut finely grated
Zest of an orange
A peeled, sliced orange
3 large eggs
90 g golden caster sugar
75 g plain flour
30 g ground almonds
1 tsp baking powder
Pinch salt
Butter for greasing
Prepare the pudding bowl
Butter the pudding bowl and then use sprinkle some sugar on top of the butter. Line the bowl with the orange slices in a decorative way, you can be as creative as you want.
Whisk the eggs and sugar together until they have doubled and become a thick and dense foam, this will take several minutes and you should add the sugar in slowly.
Separately, mix together the dry ingredients and gently fold them in to the egg mixture.
Once incorporated fold in the grated butternut squash and orange zest and transfer to prepared pudding bowl.
Seal with several layers of baking paper and tin foil to avoid any water getting in during the steaming.
Steam for 90 minutes or one hour using the steam function on the instant pot.
Spotted Dick
Ingredients
100 g raw butternut finely grated
Zest of a half lemon
150g currants/raisins or mixed dried fruit
1 tbsp golden syrup
3 large eggs
90 g golden caster sugar
75 g plain flour
30 g ground almonds
1 tsp baking powder
Pinch salt
Method
Prepare pudding bowl, drizzle the golden syrup around the bowl to coat.
Whisk the eggs and sugar together until they have doubled and become a thick and dense foam, this will take several minutes and you should add the sugar in slowly.
Separately, mix together the dry ingredients and the dried fruit and gently fold them in to the egg mixture.
Once incorporated fold in the grated butternut squash and lemon zest and transfer to prepared pudding bowl.
Seal with several layers of baking paper and tin foil to avoid any water getting in during the steaming.
Steam for 90 minutes or one hour using the steam function on the instant pot.
