Stem ginger sponge pudding
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.