Photo: Art Rachen
Surprise pudding
16 ingredients
10
openrecipes
When I was little, a gym opened around our way and it had a juice bar where they served this amazing carrot cake with a twangy sour cream topping. This is one of my efforts at making boring old carrot cake remotely credible. My mate Peter Begg, the friendly Scotsman, suggested I swap carrot for beetroot, which I did, and the result was marvellous. Thanks Pete!
Estimated Nutrition (whole recipe, rough)
877
Calories
21g
Protein
20g
Fat
146g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g raw beetroots, preferably organic, scrubbed clean
- 2 thumb-sized pieces fresh ginger, finely chopped
- 3 large free-range eggs, separated
- 150 ml honey
- 170 ml olive oil
- 2 vanilla pods, seeds from
- 2 heaped teaspoons baking powder
- 100 g polenta
- zest and juice of 1 orange
- 1 good pinch salt
- 1 good pinch allspice
- 1 good pinch cinnamon
- 150 g plain flour
- 200 g crème fraîche
- 1 wineglass vin santo, Marsala or sherry
- 2 heaped tablespoons caster sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes