Dark Chocolate and Beetroot Brownie Puddings with Cassis Cream

Pre-heat the oven to 180°C / 350°F / Gas mark 4 or for a fan Oven: 160°C

Lightly grease the ramekins using a little of the melted butter and a silicone brush (see cook’s notes).

In a medium sized bowl break the chocolate into small pieces. Place the bowl over a saucepan of hot water to melt. Do not let the water boil or the bowl touch the water.

In a separate bowl whisk together the eggs, sugar and vanilla until thick and foamy.

Use a medium sized silicone spatula or spatula spoon to stir in the melted chocolate followed by the melted butter.Sift in the cocoa powder and flour and gently combine.

Fold in the grated cooked beetroot.

Divide the mixture between the four ramekins and bake for 20 minutes.

The puddings are done when well risen and the surface is cracked. The centre will still be soft.

To make the cassis cream

Whisk the cream until thickened and stir in the cassis liquor.

Serve the puddings warm with the cassis cream and an optional dusting of icing sugar.

Cook's Notes

Melting butter

Melt butter in a small pan over a low heat.

Alternatively place the butter in a small bowl and microwave on a low setting.

Take care not to overheat or the butter will separate and burn.

Cooked beetroot

Wash, top and tail the beetroot then plunge into boiling water and simmer until tender. This may take 30- 40 minutes as beetroots are very dense vegetables. Drain, cool and remove the skin before grating.

Alternatively you can buy chilled ready cooked and peeled beetroot from the supermarket. This is usually available vacuum packed and does not contain vinegar. Drain onto kitchen paper before grating.

Disposable gloves are recommended to prevent staining.