Stem ginger sponge pudding
METHOD
Peel and slice the beetroot, place it in a deep pan with all the rest of the ingredients and the peeled whole pears and cook on medium heat for 20-25 minutes.
Cream the butter, sugar and vanilla to a paste, add the egg and fold in the sieved flour.
Butter and flour 4 oven proof ramekins.
Divide the mixture and bake at 180C for 14-15 minutes.
To serve unmould the puddings and top with chopped stem ginger and syrup.
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DOWNTOWN COMPETITION: YOUR GLORIOUS GARDEN IMAGES![]()
Are you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot. ![]()
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