Beetroot, raisin & stem ginger pudding


Beetroot, raisin & stem ginger pudding
Serves: 6
  • 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
  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.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.