June 27, 2016
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.