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How to make Beetroot and chocolate puddings

Yield = 8
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • Melted butter, to grease
  • 2 tablespoons caster sugar
  • 150g butter, at room temperature
  • 280g (1 1/4 cups) caster sugar, extra
  • 3 eggs
  • 150g (1 cup) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 2 large (about 200g) beetroot bulbs, roots and stems trimmed, peeled, coarsely grated
  • 2 tablespoons milk
  • 8 scoops vanilla ice-cream, to serve

spiced chocolate sauce

  • 200g dark chocolate, coarsely chopped
  • 185ml (3/4 cup) thickened cream
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom

Method

  • Step 1 Preheat oven to 180°C. Brush eight 200ml timbales (flat-bottomed metal moulds) or ceramic heatproof ramekins with melted butter to grease. Sprinkle the insides of the dishes with caster sugar to lightly coat, shake out any excess. Place on a baking tray.
  • Step 2 Use an electric beater to beat butter and extra sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour and cocoa together in a bowl. Use a large metal spoon to fold half the flour mixture into the butter mixture. Stir in the beetroot and milk. Carefully fold in remaining flour mixture.
  • Step 3 Spoon the mixture evenly into the prepared moulds or ramekins and use the back of a spoon to smooth the surface. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre of each pudding comes out clean.
  • Step 4 Meanwhile, to make the spiced chocolate sauce, combine the chocolate and cream in a medium saucepan over low heat, and cook, stirring occasionally, for 3-5 minutes or until the chocolate melts. Add the cinnamon, ginger and cardamom, and stir until well combined.
  • Step 5 To serve, turn puddings out onto warm serving plates and spoon over the spiced chocolate sauce. Serve immediately with a scoop of ice-cream.