Beetroot, Raisin & Stem Ginger Pudding Recipe

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Beetroot, raisin & stem ginger pudding
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Servings Prep Time Cook Time
6people 15minutes 180minutes
Servings Prep Time
6people 15minutes
Cook Time
180minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  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. 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.
  5. 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.
  6. 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.
  7. Carefully take the pudding out of the pan, remove the foil and grease proof and invert onto a serving plate.
  8. Serve with custard, creme fraiche or vanilla ice cream.