Having seen a recipe in a magazine lying on a table in a cafe, but not taking a copy of it (and not sure whether I could take the magazine as it was a free one) I had to try and find this recipe… and I did! Pudding has steamed and I think I should freeze it as I’m not sure of whether it has enough fruit and sugar to keep without.
I cooked too much beetroot, but no fear, I made it into soup! One thing… I forgot to grease the bowl before putting the treacle in… I greased round the sides the pudding won’t stick, but there might be an adhesive sticky goo at the bottom! We shall see!
Ingredients
- 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
- Custard (to serve)
You will also need:
- 1 ½ pint pudding basin, well greased with butter
- Baking paper
- Some string
- Tin foil
Method
- Pour the golden syrup into the greased pudding basin
- In another large bowl, mix the suet, sugar, raisins, breadcrumbs, flour and mixed spice.
- 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.
- 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.
- 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.
- 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.
Lois Elsden 
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