Beetroot, raisin and stem pudding

Beetroot, raisin and stem pudding


  1. Pour the golden syrup into the greased 275ml (½pt) 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.

Recipe from

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Using sweet beetroot in this pudding keeps it moist and naturally sweet


3 tbsp golden syrup
100g (4oz) vegetable suet
80g (3oz) dark brown sugar
100g (4oz) raisins
50g (2oz) wholemeal breadcrumbs
50g (2oz) self-raising flour
1tsp ground mixed spice
125g (4½oz) plain cooked (vacuum packed) beetroot, drained
3 eggs
100g (4oz) stem ginger, finely chopped
crème fraiche or vanilla ice cream, to serve


Time: 15 mins
Serves: 6
Nutrition: 418 cals, 18 Fat, (sat fat 8.4g)