Beetroot & Chocolate Puddings

When cooking with beetroot, wear disposable rubber gloves to avoid staining your hands.

 

Ingredients

Melted butter, to grease
2 tbs caster sugar
150g butter, at room temperature
280g (1¼ cups) caster sugar, extra
3 eggs
150g (1 cup) self-raising flour
30g (¼ cup) cocoa powder
2 large (about 200g) beetroot bulbs, roots and stems trimmed, peeled, coarsely grated
2 tbs milk
8 scoops vanilla ice-cream, to serve

Spiced chocolate sauce
200g dark chocolate, coarsely chopped
185ml (¾ cup) thickened cream
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cardamom

 

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Method

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.

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.

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.

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 (see microwave tip). Add the cinnamon, ginger and cardamom, and stir until well combined.

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.

Microwave tip: Combine the chocolate and cream in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, on Medium-High/650watts/70% for 1-2 minutes or until the chocolate melts.