Mummy gets an organic vegetable box delivered from Abel & Cole every week. Last week she practically keeled over in ‘admonishment‘ at this little interaction:
- The Bug: Mummy, what’s in that box?
- Mummy: That’s our vegetables
- The Bug: I hope there’s beetroot in there
- Mummy: ?
So, if this should be your misfortune, here is how to deal with it:
This recipe is based on one from Nigella Lawson, but inevitably, and according to our haphazard style, we have changed it and made it better! See if you agree:
- 300g beetroot, topped and tailed
- 250ml Canola oil (but we used sunflower)
- 4 medium eggs
- 250g caster sugar
- 200g plain flour
- 50g cocoa powder
- 2 tsp baking powder
- 1 tsp vanilla extract
Get your Mum to steam the beetroot for 30-40 mins until tender. Cool, peel and chop. Pulse with the oil in a blender until smooth. Add the eggs, sugar and vanilla and mix in thoroughly. At this point decide that you need a wee, go to the toilet and wash your hands carefully – this is very important. Sift the flour, baking powder and cocoa into the mixture. Realise that you only have 30g of cocoa and substitute the rest for chocolate Nesquik. Mix, and then pour into an 18cm oiled and floured cake tin. Bake in an oven preheated to 180 deg celcius (160 deg for fan ovens) for 40-45 minutes, or until Mummy can stab it with a sewer that comes out clean. Cool in the tin for 5 minutes, then on a wire rack. When cold, dust with icing sugar or ice with whatever you like – I prefer pink buttercream and silver balls, about 200,000 should do it. Eat. (Mummy says this makes a great dessert with some creme fraiche, but I say why wait till pudding?).
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