Try it with Love Beets

Beetroot, Raisin & Stem Ginger Pudding

PREP TIME: 15 mins // COOK TIME: 3 Hours
SERVINGS: 6

What to do

  1. Pour the golden syrup into the greased pudding basin and set aside.
  2. In a large bowl, mix the suet, sugar, raisins, breadcrumbs, flour and mixed spice.
  3. 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.
  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 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.
  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.

What you will need

3tbsp golden syrup

100g vegetable suet

80g dark brown sugar

100g raisins

50g wholemeal breadcrumbs

50g self raising flour

1tsp ground mixed spice

125g of Love Beets No Vinegar Pouch Beetroot, drained

3 eggs

100g stem ginger, finely chopped

To serve:

Custard

 

You will also need:

1 ½ pint pudding basin, well greased with butter

Baking paper, string & tin foil

KEEP COOKING WITH THESETASTY BEETROOT RECIPES

Find us in a store near you
Your favourite Love Beets can be found online or in your nearest Tesco store: