Go-faster Christmas pudding

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For a festive treat with staying power, this spicy, healthy take on the traditional Christmas pudding will fortify you for that Boxing Day run. The earthy taste of beetroot is perfectly balanced by the fiery sweetness of stem ginger. Serve with crème fraiche, cream, custard or ice cream.


Why is this good for runners?

Beetroot has nitrates which lower blood pressure and improve oxygen uptake. It's also rich in manganese, which helps form healthy bones.

Stem ginger helps support your immune system when you’re training hard. Ginger also has anti-inflammatory powers and can calm gastrointestinal distress.

Raisins are rich in potassium and iron. One study found a handful of raisins enabled runners to cover three miles faster than when they drank water.


Ingredients

2-3 tbsp golden syrup

100g vegetable suet

75g dark brown sugar

125g raisins (or sultanas, or a mix of the two)

50g wholemeal breadcrumbs

50g self-raising flour

1tsp mixed spice

150g plain cooked (vacuum-packed) beetroot, drained

3 eggs

100g stem ginger (preserved ginger), rinsed and chopped


1. Pour the syrup into a 1.5-pint greased pudding basin and set aside. In a large bowl, mix the suet, sugar, raisins, breadcrumbs, flour and mixed spice.

2. Drain the beetroot and purée in a food processor. Add the eggs and blend well. Pour this into the bowl, then add the stem ginger. Stir thoroughly.

3. Pour the mix into the pudding basin, patting down with the back of a spoon. Cover with a layer of baking paper, secured with string, then seal with a double layer of tinfoil.

4. Lower the pudding into a large pan of hot water, ensuring the water comes no further than halfway up the basin. Cover with a lid and simmer gently for three hours. Top up the water when necessary.

5. Take the pudding out of the pan, remove the foil and baking paper and invert onto a plate.


Recipe courtesy of Love Beetroot.