Pam Lloyd PR Beetroot Recipes (27th January 2011)

    Beetroot, Raisin and Stem Ginger Pudding with Spices

    June 27, 2016

    • Yields: 6


    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 Bart ground mixed spice

    125 g Plain cooked (vacuum packed) beetroot, drained

    3 Eggs

    100 g Stem ginger, finely chopped

    To serve

    Crème fraiche or vanilla ice cream

    1 ½ pints Pudding basin, well-greased with butter

    Baking paper, string & tin foil


    1Pour the golden syrup into the greased pudding basin and set aside.

    2In a large bowl, mix the suet, sugar, raisins, breadcrumbs, flour and Bart mixed spice.

    3Puree 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.

    4Pour the mix into the pudding basin and pat well down with the back of a spoon.

    5Cover with a layer of baking paper and tie securely with string, then cover with a double layer of foil.

    6Carefully lower the pudding into a large pan of hot water, ensuring the water comes no further than half way up the basin.

    7Cover 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.

    8Carefully take the pudding out of the pan, remove the foil and greaseproof and invert onto a serving plate.

    9Serve with custard, crème fraiche or vanilla ice cream.


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