Beetroot blood orange pudding

 

Beetroot blood orange pudding

Beetroot blood orange pudding

Beetroot blood orange pudding

 

Played with this combination of beetroot and blood orange again, this time in dessert, surprisingly tasty and warming, both for the eyes and the tummy.

 

1 beetroot

1 blood orange

30gm sugar

pinch of salt

 

2 eggs

30gm sugar

50gm butter

100gm flour

zest and juice of one lemon

1tsp baking powder

 

1. Cut beetroot and blood orange into quarters and into thin slices, mix with sugar and salt and rest for 15 minutes to soften.

2. Prepare the sponge cake mix.

3. In a buttered pudding dish, place beetroot mixture at the bottom, max 1/3 volume, pour cake mix on top. Cover with an inverted dish and steam for 2 hours.