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Beet, Raisin & Ginger Pudding

Preparation Time: 15 mins

Cooking Time: 3 hours

Serves: 6

What you'll need:

  • 3 tbsp golden syrup
  • 100g vegetable suet
  • 80g brown sugar
  • 100g raisins
  • 50g wholemeal breadcrumbs
  • 50g self raising flour
  • 1 tsp mixed spice
  • 125g cooked beets
  • 3 eggs
  • 100g stem ginger, finely chopped

To Serve

  • Crème fraiche or vanilla ice cream

 What to do:

  1. Pour the golden syrup into a greased pudding basin and set aside.
  2. In a large bowl, mix the suet, sugar, raisins, breadcrumbs, flour and mixed spice.
  3. Puree the beets in a food processor, add the eggs and blend together well.  Pour into the mixing bowl, along with the stem ginger and stir thoroughly.
  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.
  5. Carefully lower the pudding into a large pan of hot water, ensuring the water comes no further than halfway up the basin.  Cover with a lid and summer gently for 3 hours, checking every now and then that there is plenty of water in the pan, topping up if necessary.
  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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