Stem Ginger Squash Steamed Pudding Food

AS-YOU-LIKE-IT STEAMED PUDDING

As-you-like-it steamed pudding image

A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard!

Provided by Cassie Best

Time 3h15m

Number Of Ingredients 9

Ingredients

butter , for greasing
custard , to serve (optional)
4 tbsp jam (we used strawberry), marmalade, curd, golden syrup or chopped stem ginger (or 200g/7oz canned fruit, drained and roughly chopped)
175g/ 6oz butter , softened
175g/ 6oz caster sugar
3 eggs
175g/ 6oz self-raising flour
1 tbsp milk
1 tsp vanilla extract

Steps:

Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.
Put the ingredients for the sponge in a food processor and blend until smooth (but don't overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.
Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.

Nutrition Facts : Calories 508 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

GINGERED SQUASH SAUTE

Gingered Squash Saute image

This vibrant veggies saute puts summer's bounty in the spot light. "The recipe comes from a 20-year-old cookbook, but I still use it, especially when produce from our garden is plentiful," Ruth Andrewson notes from Peck, Idaho.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1 pound yellow summer squash
1/2 pound small zucchini, sliced
1 medium onion, thinly sliced
1 medium green pepper, julienned
4 teaspoons butter
3 medium tomatoes, peeled and quartered
3/4 teaspoon salt
1/2 to 1 teaspoon ground ginger

Steps:

Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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