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Love Beetroot

Beetroot, Raisin & Stem Ginger Pudding with Bart Spices


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Rate this recipe 3.2/5 (135 Votes)


  • You’ll need:
  • 3tbsp golden syrup
  • 100g vegetable suet
  • 80g dark brown sugar
  • 100g raisins
  • 50g wholemeal breadcrumbs
  • 50g self raising flour
  • 1tsp Bart ground mixed spice
  • 125g plain cooked (vacuum packed) beetroot
  • drained
  • 3 eggs
  • 100g stem ginger
  • finely chopped
  • To serve:
  • Crème fraiche or vanilla ice cream
  • You will also need:
  • 1 ½ pint pudding basin
  • well greased with butter
  • Baking paper
  • string & tin foil


servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 180mins
Cost Average budget


Step 1

Pour the golden syrup into the greased pudding basin and set aside.

Step 2

In a large bowl, mix the suet, sugar, raisins, breadcrumbs, flour and Bart mixed spice.

Step 3

Puree the beetroot in a food processor, add the eggs and blend together well. Pour into the mixing bowl, along with the stem ginger, and stir thoroughly.

Step 4

Pour the mix into the pudding basin and pat well down with the back of a spoon. Cover with a layer of baking paper and tie securely with string, then cover with a double layer of foil.

Step 5

Carefully lower the pudding into a large pan of hot water, ensuring the water comes no further than half way up the basin. Cover with a lid and simmer gently for 3 hours, checking every now and then that there is plenty of water in the pan, topping up if necessary.

Step 6

Carefully take the pudding out of the pan, remove the foil and greaseproof and invert onto a serving plate. Serve with custard, crème fraiche or vanilla ice cream.

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