Chocolate and beetroot are an earthy, warming match made in heaven!
With some added spices for depth and dark cocoa powder to get a rich chocolate finish, we are sure this recipe will become a family favourite.
Serves 4-6 Prep Time 20mins
Cook Time 35-40 mins for a large pudding / 15-20 mins for individual puddings
1 cup self-raising wholemeal flour (or try spelt flour with 2 tsp baking powder added)
2 tsp cinnamon, ground
1 tsp cardamom, ground
½ tsp salt
3 tablespoons dark cocoa powder
¼ cup brown sugar
1 cup beetroot, peeled and finely grated
80g butter, melted, cooled
½ cup milk
1 egg, lightly beaten
thick cream to serve
½ cup brown sugar
3 tablespoons dark cocoa powder, sifted
1 tsp vanilla
1 ½ cups boiling water
Preheat oven to 180°C.
Grease an 8-cup capacity ovenproof baking dish (or use 6 small ramakins for individual puddings).
Sift flour, spices, salt and cocoa into a large bowl.
Stir in sugar and beetroot.
Combine butter, milk and egg in a jug. Slowly add to flour mixture, combine well until smooth.
Pour into baking dish and gently smooth the top.
To make the sauce, combine the sugar and cocoa then sprinkle over the pudding. Then drizzle with vanilla.
Slowly pour boiling water over the back of a large metal spoon to cover pudding.
Place dish onto a baking tray to catch any chocolate spills.
Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre.
Serve hot with cream, ice cream or thick vanilla yoghurt.