This would have been nice in the miserable late winter we had, so rainy… but maybe it would be a nice cheering up pudding now?
Beetroot and ginger pudding
- 3 tbsp golden syrup (or 3 tbsp. of the syrup from the stem ginger)
- 4 oz suet
- 3 oz dark brown sugar
- 4 oz raisins or other dried fruit (prunes are nice)
- 2 oz wholemeal breadcrumbs
- 2 oz wholemeal self-raising flour
- 2 tsp ground mixed spice
- 5 oz cooked beetroot, puréed, with 3 eggs
- 4 oz finely chopped stem ginger
- spoon the syrup into a buttered 1½ pint pudding basin
- mix the suet, sugar, raisins, breadcrumbs, flour and mixed spice.
- pour the beetroot and eggs into the suet mixture and add the stem ginger, and stirring well
- pour into the pudding basin and level with a spoon. Cover with grease proof paper, tie up with string, then cover with a double layer of foil.
- put in a steamer for 3 hours, or into a large pan of hot water – make sure the water only comes half-way up the basin. Cover with a lid and simmer for 3 hours, checking every so often that there is plenty of water in the pan, topping up if necessary.
- when cooked, turn out onto a serving dish, delicious with custard, crème fraiche or vanilla ice cream.