Beetroot Red Velvet Self Saucing Pudding

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!

red velvet beetroot, the bircher bar, chocolate and beetroot
Yield: 6
Author: Dayna Hoskin

Beetroot and Chocolate Self Saucing Pudding

prep time: 15 Mcook time: 45 Mtotal time: 60 M
Did you know that traditionally red velvet was chocolate and beetroot, that’s right, beetroot and chocolate. Genius! A natural food dye and sweetener in one!

ingredients:

Pudding
  • 1 cup plain flour
  • 3/4 cup white granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4tsp salt
  • 1/2 cup buttermilk
  • 2 tbsp vegetable oil
  • 1 tbsp red food colouring
Sauce

instructions:

How to cook Beetroot and Chocolate Self Saucing Pudding

  1. Grease pie dish thoroughly and set aside.
  2. Pre-heat oven to 180 degrees. 
  3. Place white sugar, and salt in a large mixing bowl, then sift in plain flour, cocoa powder and baking powder. 
  4. Use a whisk to mix the dry ingredients until thoroughly combined. 
  5. Create a well in the centre of your dry ingredients and pour in the buttermilk, vegetable oil and food colouring. Bring ingredients together with a spatula until your cake batter is an even colour and texture. 
  6. Scrape the cake batter out into your pre-prepared pie dish and use your spatula to gently press the batter out the edges and smooth it over evenly. 
  7. Combine brown sugar and Spiced Beetroot Mix in a bowl and mix thoroughly with a whisk until evenly combined. 
  8. Sprinkle the entire beetroot mixture evenly over the surface of your cake batter.
  9. Boil the kettle, then take a large dessert spoon, turn it upside down and slowly pour 1 1/2 cups of boiling water over the beetroot mix. 
  10. Move to the oven to bake for 35 - 45 minutes or until your cake is dry and spongy all the way to the centre. 
  11. Serve warm  with a sprinkle of cocoa powder and a scoop of ice-cream

NOTES:

EQUIPMENT whisk large mixing bowl deep solid based pie dish baking tray spoon sieve spatula large bowl
Created using The Recipes Generator
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