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  • Coconut milk 100.0 ml
  • Butter 60.0 g
  • Cream 150.0 ml
  • Sugar 100.0 g
  • Beetroot (raw, peeled and grated) 30.0 g
  1. Pudding:

    • Preheat oven to 180°C.
    • Add the Carte D’Or Multi-Purpose Hot Pudding Mix, coconut, 50g beetroot ( keep remaining 30g for sauce) and milk in a bowl. Using an electric mixer (whisk attachment) beat for 1 min until combined.
    • Add vinegar and the egg and whisk for a further 3 min on medium speed.
    • Pour into well-greased individual moulds and bake for 25 – 30 min.
    • Makes 10 to 12 individual servings or 1 x 1/2 Bain Marie insert
  2. Sauce:

    • In a pot, heat all the sauce ingredients together (make sure sugar is dissolved and 30g beetroot included).
    • As the puddings come out of the oven, prick with a bamboo skewer and pour sauce over each pudding, garnish and serve.
  3. Master Tip:

    • Use carrot instead of beetroot for a delectable hot carrot pudding.