3 balls stem ginger from a jar, finely chopped, plus 4-6 tbsp syrup from the jar
3 large eggs
200g golden caster sugar
200g peeled and finely grated butternut squash
zest 1 large lemon
175g rice flour
50g ground almonds
2 tsp ground ginger
2 tsp baking powder
Lightly butter a 1.5-litre pudding basin. Put one-third of the stem ginger and all the ginger syrup in the bottom. Set aside.
In a bowl, beat the eggs and sugar with an electric whisk until pale and fluffy. Fold in the butternut squash, lemon zest and the remaining stem ginger. Fold the dry ingredients into the egg mixture with a large metal spoon until well combined.
Fill the basin with the sponge mixture. Cover with a layer of buttered baking parchment and foil, making a pleat in the centre to allow the pudding to rise. Tie on securely with string, then put in a steamer or large pan with an upturned bowl in the bottom. Add boiling water to come halfway up the sides of the basin, cover with a lid and simmer for 1½ hrs. Check the water level every now and then, and top up if you need to.
To test when the sponge is ready, insert a skewer into the centre. It should come out clean with no trace of raw mixture. Unwrap and serve hot.