These hidden-ingredient puddings are fluffy and delicious. Feel free to serve with a hot chocolate sauce, instead of the crème fraîche, for something a little more indulgent.
Don't be put off by the beetroot in these puddings, you can't tase it, it just makes them deliciously moist! The half-fat orangecrème fraîche makes for a healthier topping to these desserts.
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Yields:
6
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
593
Ingredients
150g
unsalted butter, plus extra, softened, to grease
150g
raw beetroot, peeled and halved
200g
dark chocolate (70% cocoa solids), roughly chopped
3
medium eggs
1tsp.
vanilla bean paste
100ml
agave syrup
150g
self-raising flour
For the orange crème-fraîche
150g
half-fat crème fraîche
1Tbsp.
agave syrup
Finely grated zest 1 orange
1/2tsp.
vanilla bean paste
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease 6 dariole moulds well with butter and chill until needed. Whizz the beetroot in a food processor to fine shreds. Set aside.
Step 2Melt butter and chocolate in a large pan over low heat. Set aside to cool for 5min before mixing in the eggs and vanilla. Stir in the agave syrup, flour, beetroot and a pinch of salt until combined. Divide between the prepared moulds.
Step 3Cut 6 rough 10cm (4in) squares of foil and fold a 1cm (1/2in) pleat in the centre of each. Cover each mould with a square of foil and crimp the edges on to the mould to seal. Put moulds in a large roasting tin and pour in enough boiling water to come 2cm (3/4in) up the sides of the moulds. Cover the tin with foil then bake for 40min, or until a skewer inserted in the centre of a pudding comes out clean. Carefully remove the moulds from the roasting tin and leave to cool on a wire rack for 5min.
Step 4Meanwhile, mix all the crème fraîche ingredients in a small bowl. Invert puddings on to dessert plates and serve with the crème fraîche.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
