Dayna Hoskin really knows how to bake up a storm.
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Beetroot Red Velvet Self Saucing Pudding


I have a confession to make, I'm not a fan of red velvet cake... I know, I know, it's a classic! Who doesn't like chocolate cake! What's wrong with you? Why did you make one then? Well, I made one because just the other day I found a little snippet of information that stated that traditionally Red Velvet Cake was a Beetroot and Chocolate Cake, and of course I just had to try that.

My thoughts on the finished product.. why on earth did we ever stop making it this way!! AND The Bircher Bars Spiced Beetroot Mix was just the perfect way to incorporate Beetroot into this classic recipe! The additions of the ginger, cinnamon, cardamom & vanilla in their Beetroot Latte Mix made this the most delectable red velvet that I've eaten to date!




MY TOP TIPS FOR MASTERING THIS BAKE 
#1 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 the pudding cooks, the sauce will start to sink.

#2 That's it, seriously it's an easy recipe!



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Pudding
Yield: 6
Author:

Spiced Beetroot Red Velvet Self Saucing Pudding

prep time: 15 Mcook time: 45 Mtotal time: 60 M
Did you know, that traditionally red velvet was made with Beetroot to give it it's red colour?

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:

  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 
pie dish
baking tray 
spoon
sieve
spatula
large bowl
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