Beetroot Red Velvet Self Saucing Pudding
Recipe Collab with The Bircher Bar.
I actually have a confession to make, I'm not a fan of red velvet! I know, I know, it's a classic! What's wrong with me? Why did I make one then? Well, did you know that traditionally red velvet was chocolate and beetroot, that’s right, chocolate and beetroot. Genius! A natural food dye and sweetener in one! So now it’s probably not going to come a surprise that this is why, this is why I decided to give Red Velvet another go, because I do love beets! and because the idea of a Beetroot Red Velvet Self Saucing Pudding had sort of taken over my brain!
The other reason, because just the other day I received a new product, The Bircher Bar Beetroot Latte Mix, and as soon as I cracked the packet the smell made my mouth water! The combination of beetroot, ginger, cinnamon, cardamom & vanilla, it made for a lovely latte, but there was no denying that it was destined to be in a dessert, and an epic one at that!
So the final verdict? I’ve been reformed, I love Red Velvet and I will shout it from the rooftops… but only if it’s a Beetroot Red Velvet.
MY TOP TIPS FOR MASTERING THIS BAKE
#1 Step 9 is an important one, so don’t just go pouring your water straight onto your pudding. It’s important to slowly pour the boiling water over the back of a spoon to ensure it lands on the pudding gently and sits on top of the batter, as apposed to creating craters in the gorgeous batter that you’ve worked so hard to create. As the pudding cooks, the sauce will start to thicken and sink.
#2 That's it, seriously it's an easy recipe!