|3tbsp golden syrup|
|100g vegetable suet|
|80g dark brown sugar|
|50g wholemeal breadcrumbs|
|50g self raising flour|
|1tsp BART ground mixed spice|
|125g plain cooked (vacuum packed) beetroot, drained|
|100g stem ginger, finely chopped|
|Crème fraiche or vanilla ice cream|
|You will also need|
|1 ½ pint pudding basin, well greased with butter|
|Baking paper, string & tin foil|
What to do:
- Pour the golden syrup into the greased pudding basin and set aside.
- In a large bowl, mix the suet, sugar, raisins, breadcrumbs, flour and BART 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.