Beetroot, Raisin & Stem Ginger Pudding

Serves: 6
PREP: 15
COOK: 3 hours

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3tbsp golden syrup

100g vegetable suet

80g dark brown sugar

100g raisins

50g wholemeal breadcrumbs

50g self raising flour

1tsp ground mixed spice

125g plain cooked (vacuum packed) beetroot, drained

3 eggs

100g stem ginger, finely chopped

To serve:



You will also need:

1 ½ pint pudding basin, well greased with butter

Baking paper, string & tin foil


  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.