Beetroot & Chocolate Puddings

A great way to add flavour and a healthy aspect to the traditional chocolate pudding. Try these Beetroot and Chocolate Puddings for a quick and delicious dessert.

Serves: 4
Time: 40 mins


  • 150g grated beetroot
  • 3/4 cup self-raising flour
  • 1/3 cup caster sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 65g soft butter
  • 1/4 cup light sour cream
  • 150ml thickened cream
  • 100g dark cooking chocolate
  • 1/2 tsp vanilla extract

Preheat the oven to 180°C before greasing four ramekins.

Put the caster sugar, butter and vanilla extract into a bowl and beat until combined and creamy. Add the egg and beat again to mix through. Pour in the self-raising flour, cocoa, grated beetroot and sour cream. Stir until well combined.

Divide the mixture evenly between the four dishes and place in a roasting pan. Fill the pan with hot water halfway up the sides. Place in oven and bake until cooked, approximately 35-40 minutes. Allow to cool for five minutes.

To make the chocolate sauce, place the thickened cream and dark chocolate in a bowl over simmering water. Stir until smooth.

Turn out the puddings and serve with the chocolate sauce and extra thickened cream if you desire.

Written by SJ