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

112.3g

per serving

224.5 g total

Fat

82.6g

per serving

165.2 g total

Protein

16.1g

per serving

32.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Caster Sugar

for the sponge

tbsp

Baking Powder

Caster Sugar

for the sauce

CondimentsSauces

tbsp

Clear Honey

Dairy

110

Butter

piece

Egg

free-range

142

Double Cream

Fruits

0.5

piece

Orange

peeled and segmented

GrainsCereals

110

Plain Flour

NutsSeeds

pinch

Dried Ground Ginger

Vegetables

140

Butternut Squash

peeled and chopped

Method

Microwave the squash, ginger, and a splash of water in a covered bowl for 4 minutes.

Turn the pudding onto a plate and serve with the warm orange cream sauce.

Heat cream and sugar in a saucepan until dissolved, then stir in orange segments.

Drizzle honey into a greased bowl, add the sponge mixture, and microwave for 4 minutes.

Add the cooked squash to the processor and blend until incorporated.

Blend butter, flour, sugar, eggs, and baking powder in a food processor until smooth.