Beetroot chocolate pudding
This healthy pudding uses beetroot to keep it moist and sweet.
- 40 mins cooking
- Serves 4
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Ingredients
Beetroot chocolate pudding
- 280 gram beetroot, peeled and grated
- 4 free-range eggs
- 75 gram good-quality unsweetened cocoa powder
- 6 tablespoon honey or maple or agave syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
Chocolate sauce
- 3 tablespoon virgin coconut oil or unsalted butter
- 2 tablespoon honey
- 2 tablespoon good-quality unsweetened cocoa powder
- 1 teaspoon vanilla extract
Method
Beetroot chocolate pudding
- 1Preheat the oven to 180°C. Put all the pudding ingredients in a large bowl. Using a wooden spoon, mix until very well combined.
- 2Pour the batter into a lightly greased 750ml baking dish, or divide among four 250ml ramekins. Bake for 20 minutes.
- 3While the pudding is in the oven, make the chocolate sauce. Melt the coconut oil and honey together in a small saucepan over medium heat. Remove from the heat, then whisk in the cocoa and vanilla until well combined.
- 4After the pudding has been baking for 20 minutes, pour the chocolate sauce over the top. Bake for a further 15 minutes, or until the pudding is well risen, but is still slightly soft in the centre. Best served warm.