Beetroot chocolate pudding

This healthy pudding uses beetroot to keep it moist and sweet.

  • 40 mins cooking
  • Serves 4
  • Print


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


Beetroot chocolate pudding
  • 1
    Preheat the oven to 180°C. Put all the pudding ingredients in a large bowl. Using a wooden spoon, mix until very well combined.
  • 2
    Pour the batter into a lightly greased 750ml baking dish, or divide among four 250ml ramekins. Bake for 20 minutes.
  • 3
    While 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.
  • 4
    After 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.

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