Beetroot, Raisin & Stem Ginger Pudding with Bart Spices

By Love Beetroot

3 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.2/5 (136 Votes)

Beetroot, Raisin & Stem Ginger Pudding with Bart Spices

1 Picture

Battenberg Cake

Jenny's buns

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.