- Pour the golden syrup into the greased 275ml (½pt) pudding basin and set aside.
- In a 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.
Recipe from www.lovebeetroot.co.uk
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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)