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.
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.