Serves 4
Preparation time: 15 minutes
Cooking time: 45-50 minutes
You’ll need:
250g shortcrust pastry
325g plain cooked (vacuum packed) beetroot, drained
3 eggs
75g soft brown sugar
2tsp ground mixed spice
½ tsp ground allspice (optional)
½ tsp ground ginger (optional)
250ml double cream
What to do:
1. Preheat the oven to 200˚C/Gas Mark 6.
2. Roll out the pastry and use it to line a 23cm loose bottomed pie tin. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes.
3. Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.
4. In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot puree.
5. Remove the pastry case from the oven and reduce the temperature to 180˚C/Gas Mark 4.
6. Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the centre will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with crème fraiche.
Submitted by www.lovebeetroot.co.uk
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article