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Choc Beet Self-Saucing Pudding

Choc-Beet Self Saucing Pudding
  • 10 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
Choc-Beet Self Saucing Pudding

Wheel this bad boy out on special occasions. The shredded beet gives the pudding a beautiful red hue. Your tastebuds will thank you for it.  

Servings: 10
Preparation: 10 mins
Cooking: 30 mins

Ingredients

  • 1/2 cup melted butter.
  • 3 eggs.
  • 1 1/2 tablespoon rice malt syrup.
  • 3/4 cups grated beetroot (about 1 small beet), extra moisture squeezed out.
  • 1 1/2 cup almond meal.
  • 1 teaspoon baking powder.
  • 1/2 cup raw cacao powder.
  • pinch of sea salt.
  • cream or full-fat yoghurt, to serve.

Chocolate sauce

  • 1/4 cup raw cacao powder.
  • 2 teaspoons rice malt syrup.

Directions

1. Preheat oven to 180°C and lightly grease a loaf tin.

2. Add butter, eggs and rice malt syrup straight into the greased loaf tin. Whisk together with a fork or rubber whisk to avoid scratching your tin. Add in the beetroot and stir through.

3. Add in almond meal, baking powder, raw cacao powder and sea salt and fold through the wet mixture. Smooth out the top with the back of a wooden spoon or spatula.

4. For the sauce, add the raw cacao powder and rice malt syrup to a measuring jug with a spout. Pour in boiling water until you reach one and a half cups. Whisk together with a fork until there are no lumps.

5. Then, carefully pour the chocolate sauce over the back of a large metal spoon and onto the top of the cake batter. Be careful here, you don’t want to break the batter, just leave a layer of chocolate sauce on top.

6. Place the pudding in the middle of the preheated oven and bake for 30 minutes.

7. Once cooked, remove from the oven and serve straight away on its own or with some full-fat yoghurt.


Note

A note on sweetness: This recipe only contains 1/2 teaspoon of added sweetener per serve and we have kept the serving sizes small. This is how we chose to eat sweet treats at I Quit Sugar and hope once you've completed the 8-Week Program and kicked your habit for the sweet stuff that you feel satisfied after a small amount.

However, do note that if you are making this dessert for others who haven't quit sugar, you may like to add a little more rice malt syrup to suit their taste buds. Know that in doing so we would recommend this dessert for only very special occasions.

Wheel this bad boy out on special occasions. The shredded beet gives the pudding a beautiful red hue. Your tastebuds will thank you for it.

Ingredients

  • 1/2 cup melted butter.
  • 3 eggs.
  • 1 1/2 tablespoon rice malt syrup.
  • 3/4 cups grated beetroot (about 1 small beet), extra moisture squeezed out.
  • 1 1/2 cup almond meal.
  • 1 teaspoon baking powder.
  • 1/2 cup raw cacao powder.
  • pinch of sea salt.
  • cream or full-fat yoghurt, to serve.

Chocolate sauce

  • 1/4 cup raw cacao powder.
  • 2 teaspoons rice malt syrup.

Directions

1. Preheat oven to 180°C and lightly grease a loaf tin.

2. Add butter, eggs and rice malt syrup straight into the greased loaf tin. Whisk together with a fork or rubber whisk to avoid scratching your tin. Add in the beetroot and stir through.

3. Add in almond meal, baking powder, raw cacao powder and sea salt and fold through the wet mixture. Smooth out the top with the back of a wooden spoon or spatula.

4. For the sauce, add the raw cacao powder and rice malt syrup to a measuring jug with a spout. Pour in boiling water until you reach one and a half cups. Whisk together with a fork until there are no lumps.

5. Then, carefully pour the chocolate sauce over the back of a large metal spoon and onto the top of the cake batter. Be careful here, you don’t want to break the batter, just leave a layer of chocolate sauce on top.

6. Place the pudding in the middle of the preheated oven and bake for 30 minutes.

7. Once cooked, remove from the oven and serve straight away on its own or with some full-fat yoghurt.

Note

A note on sweetness: This recipe only contains 1/2 teaspoon of added sweetener per serve and we have kept the serving sizes small. This is how we chose to eat sweet treats at I Quit Sugar and hope once you've completed the 8-Week Program and kicked your habit for the sweet stuff that you feel satisfied after a small amount.

However, do note that if you are making this dessert for others who haven't quit sugar, you may like to add a little more rice malt syrup to suit their taste buds. Know that in doing so we would recommend this dessert for only very special occasions.