www.womanthismonth.com 67 January 2015 BEETROOT CAKE 50g unsalted butter 300g thick sliced white bread, day old 2 tbspn onion marmalade ½ purple onion finely diced CHEESE AND ONION BREAD AND BUTTER PUDDING 200g dark chocolate, melted 250g beetroot, raw, grated finely 4 eggs 150g granulated sugar 120g almond powder 1 tspn baking powder 1 tbspn cocoa powder • Preheat the oven to 180° Celsius. • Lightly grease a 20cm springform cake tin and line the base with parchment paper. • Separate the eggs, placing the whites into a large clean mixing bowl and add the yolks to the grated beetroot. • Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix in well together. • In an electric mixer bowl, whisk the egg whites until the form stiff peaks. • Use a spatula to fold a third of the egg whites into the beetroot mixture to loosen it and, once combined, fold in the remaining but do not over mix. • Add the mixture to the prepared cake tin and spread out evenly using a spatula. • Bake in the hot oven for around 55 minutes, or until baked. • When baked, remove from the oven and cool in the tin. Remove from the tin when cool and serve with fresh whipped cream. 2 tbspns chives, finely chopped 400ml milk 150ml cream 3 eggs 2 egg yolks 1 tspn dried mustard pinch salt pinch cracked black pepper 150g cheddar cheese, finely grated • Preheat the oven to 160° Celsius. • Lightly oil a casserole dish. • Lightly butter the bread slices. Cut each slice into cubes. Spread the buttered bread cubes over the base of the casserole dish. Spread the onion marmalade onto the bread pieces. Top it with the diced purple onion and chives. • Beat the milk, cream, dried mustard, eggs and egg yolks together. Season with salt and pepper. • Pour the mixture evenly over the bread, and allow it to rest for approximately 20 minutes, allowing the bread to soak up the liquid. Sprinkle the top with the cheddar cheese. • Place the casserole dish in a deep-sided baking tray and pour hot water around to cover half-way. • Bake for 30-35 minutes until the pudding custard is just set and the top is a nice golden brown.
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