Brilliant beetroot pudding!

I came across a recipe for beetroot Christmas pudding, lost it and found it again.

http://loiselden.com/2012/12/12/striking-while-the-iron-is-hot/

http://loiselden.com/2012/12/19/seek-and-ye-shall-find-a-recipe-for-beetroot-christmas-pudding/

It was with some trepidation that I made it, but buoyed by my other successes with beetroot since learning the trick of peeling them before cooking them to avoid the earthy taste, I made the pud.

Anxious in case it did not have enough sugar to keep as normal Christmas puds do, I steamed it much longer than the recipe said… however, it paid off because it was delicious!  It was extremely light in texture and yet full of flavour – not obviously beetrooty. I could imagine putting other ingredient in such as apricots or nuts, or cherries, and maybe missing out the ginger if people weren’t keen on it (not keen on ginger? There must be something wrong with them!) The mixture was very red when I put it into the pudding basin, but as you see, it became a general Christmas pud colour in the cooking.

 We served it with cream but I guess you could use any favourite Christmas pud accompaniment, although I think Brandy or rum butter would be a little too rich… however, I am prepared to give it a try! We had ordinary double cream  but you might like it with clotted cream!