This tasty steamed pudding is a light alternative to a traditional Christmas pudding and is delicious served with custard or brandy cream.
Beetroot, raisin and stem ginger pudding
Equipment
- Large bowl
- Food processor
- Pudding basin
- Large saucepan
Ingredients
- 3 tbsp golden syrup
- 100 g vegetable suet
- 80 g dark brown sugar
- 100 g raisins
- 50 g wholemeal breadcrumbs
- 50 g self-raising flour
- 1 tsp ground mixed spice
- 125 g plain cooked beetroot drained
- 3 eggs
- 100 g stem ginger finely chopped
Method
- Pour the golden syrup into the greased pudding basin and set aside.
- In a large bowl, mix the suet, sugar, raisins, breadcrumbs, flour and mixed spice.
- 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.
- 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.
- 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.
- 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.
Nutrition
Recipe courtesy of Love Beetroot