Beetroot Pudding

Beetroot & Chocolate Self Saucing Pudding


Preheat oven to 180°C. Grease a large baking dish. Purée the beetroot in a food processor or blender.

In a large mixing bowl, combine flour, sugar, beetroot purée and cocoa powder. Combine milk and eggs in a separate bowl and slowly add to the flour mix whilst stirring. Stir through the chocolate buttons. Once combined transfer to the baking dish.

Mix together the sauce ingredients in a jug and pour over the back of a spoon into the baking dish. Place in the oven and bake for 30 minutes or until the top is firm and bounces back to the touch. Sift icing sugar over the top and serve with whipped cream.


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