Beetroot, raisin and stem ginger pudding

This tasty steamed beetroot, raisin and stem ginger pudding is a lighter alternative to a traditional Christmas pudding and is delicious served with custard or brandy cream.

Using the natural sweetness of beetroot, you won’t need too much added sugar to make this a sweet treat. 

Recipe courtesy of Love Beetroot.

Print Recipe

Nutrition Facts

Beetroot, raisin & stem ginger pudding

Amount Per Serving

Calories 428 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 93mg31%

Sodium 104mg5%

Potassium 267mg8%

Carbohydrates 63g21%

Fiber 3g13%

Sugar 36g40%

Protein 6g12%

Vitamin A 127IU3%

Vitamin C 4mg5%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Beetroot, raisin & stem ginger pudding

The perfect alternative to a traditional Christmas pudding.

Prep Time15 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 15 minutes mins

Course: Dessert

Cuisine: British

Servings: 6

Calories: 428kcal

Author: Love Beetroot

Equipment

• Large bowl
• Food processor
• Large pan

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 (vacuum packed) drained
• 3 eggs
• 100 g stem ginger finely chopped

To serve

• custard

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

Calories: 428kcal | Carbohydrates: 63g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 104mg | Potassium: 267mg | Fiber: 3g | Sugar: 36g | Vitamin A: 127IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg

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Last update on 2024-04-09 / Affiliate links / Images from Amazon Product Advertising API

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