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