Beetroot Chocolate Pudding

Prep Time Cook Time Total Time Author Serves
10 mins 35 mins 35 mins 4

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This recipe comes straight from the collection of The Petite Kitchen recipe book by Eleanor Ozich. You can find it at any great bookstore. Photo credit:



  • 280 g or 2 cups firmly packed peeled and grated beetroot (Oakley’s best of course)
  • 4 free-range eggs 75 g or ⅔ cup of good-quality unsweetened cocoa powder
  • 6 tablespoons honey, or maple or agave syrup 1 tablespoon apple cider vinegar
  • 1 teaspoon bicarbonate of soda (baking soda)

Chocolate sauce:

  • 3 tablespoons extra virgin coconut oil, or unsalted butter
  • 2 tablespoons honey
  • 2 tablespoons good-quality unsweetened cocoa powder
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Put all the pudding ingredients in a large bowl. Using a wooden spoon, mix until very well combined.
  3. Pour the batter into a lightly greased 750ml baking dish, or divide among four 250ml ramekins. Bake for 20 minutes.
  4. While the pudding is in the oven, make the chocolate sauce.
  5. Melt the coconut oil and honey together in a small saucepan over medium heat. Remove from the heat, then whisk in the cocoa and vanilla until well combined.
  6. After the pudding has been baking for 20 minutes, pour the chocolate sauce over the top. Bake for a further 15 minutes, or until the pudding is well risen, but is still slightly soft in the centre.
Notes: Best served warm.