Gluten-free fudgy chocolate and beetroot skillet pudding

PREP + COOK TIME 2 HOURS 20 MINUTES (+ COOLING) SERVES 6

2 medium beetroot (350g), trimmed, scrubbed

2 tablespoons water

2 cups (500ml) almond and coconut milk blend

1 tablespoon cream of tartar 4 cups (480g) almond meal

1 cup (125g) Dutch-processed cocoa, plus extra, for dusting 2 teaspoons gluten-free baking powder

1 teaspoon sea salt flakes 1½ cups (330g) raw sugar

½ cup (120g) coconut oil, melted 1 tablespoon vanilla extract coconut yoghurt, to serve MAPLE BEETS

1 cup (250ml) pure maple syrup ½ (125ml) cup water

1 bunch baby beetroot (500g), trimmed, scrubbed 1 Preheat oven to 220°C/200°C fan. Grease a 3 litre (12-cup), 30cm cast iron skillet; line with baking paper.

2 Wrap beets in foil; roast for 1 hour or until tender. Cool in foil. Gently rub skins away to peel. Process beetroot and the water until smooth; you need 1 cup of puree for this recipe. Reduce oven to 180°C/160°C fan.

3 Whisk milk blend and cream of tartar in a large bowl. Stand for 5 minutes or until mixture curdles; this will produce a vegan substitute for buttermilk.

4 Sift almond meal, cocoa, baking powder and salt into a large bowl.

5 Pour milk mixture into the bowl of an electric mixer. Add measured beetroot puree, sugar, coconut oil and vanilla; beat on low speed until combined. Gradually add dry ingredients; beat until combined. Pour mixture into pan.

6 Bake cake for 1 hour or until edges are set and cake is still soft in the middle. Cool to room temperature.

7 Meanwhile, make Maple Beets.

8 Serve pudding straight from the pan topped with coconut yoghurt and Maple Beets.

MAPLE BEETS Place maple syrup and the water in a large, heavy-based frying pan; bring to the boil. Add beets; reduce heat to medium. Simmer for 10 minutes or until beets soften.