
Beetroot Sticky Toffee Pudding
Delicious sweet treat using veg!
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1 hour
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Serves 10
1 hour
Serves 6 portions
Preheat oven to 180°C.
Chop your pumpkin in half, scoop the seeds out and then slice the rest into equal slices.
Season the pumpkin well and roast in a hot oven for 40 minutes until soft and set aside.
Chop the onion and garlic then add them to a large pan, gently frying them on a medium heat until soft and translucent.
Once the onion and garlic are cooked, add the pumpkin and veg stock to the pan with onions and gently simmer for 20 minutes.
Remove from heat, then add butter, cream and nutmeg. Blend until smooth.
Recipe by Jake Boyce at Groobarbs Field Kitchen