Beetroot, raisin & stem ginger pudding

Beetroot, raisin & stem ginger pudding

 

Beetroot, raisin & stem ginger pudding
 
Serves: 6
Ingredients
  • 3tbsp golden syrup
  • 100g vegetable suet
  • 80g dark brown sugar
  • 100g raisins
  • 50g wholemeal breadcrumbs
  • 50g self raising flour
  • 1tsp ground mixed spice
  • 125g plain cooked beetroot
  • 3 eggs
  • 100g stem ginger, finely chopped
Method
  1. Pour the golden syrup into a 850ml pudding basin well greased with butter and set aside.
  2. Mix suet, sugar, raisins, breadcrumbs, flour and mixed spice.
  3. Purée beetroot in a food processor, add eggs and blend.
  4. Pour into mixing bowl with stem ginger and stir thoroughly.
  5. Pour mix into the pudding basin, pat down, cover with a layer of baking paper and tie securely with string, then cover with a double layer of foil.
  6. Carefully lower into a large pan of hot water, ensuring water comes no further than half way up the basin.
  7. Cover with a lid and simmer gently for hours, topping up water if necessary.
  8. Carefully lift the pudding out of the pan, remove foil and greaseproof and invert onto a serving plate.
  9. Pour over a ladle of flaming brandy, then serve with custard, crème fraîche or vanilla ice cream.
 

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