Eggy Beetroot-Potato Pudding

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish.

2. 2

   Peel and grate the beetroot and potato. Set aside.

3. 3

   In a large bowl, whisk the eggs until well combined.

4. 4

   Add the milk, flour, sugar, and a pinch of salt to the eggs. Whisk until smooth.

5. 5

   Fold the grated beetroot and potato into the egg mixture, mixing well to combine.

6. 6

   Pour the mixture into the prepared baking dish and spread evenly.

7. 7

   Bake in the preheated oven for 40-45 minutes, or until the pudding is set and the top is lightly golden.

8. 8

   Remove from the oven and let it cool for a few minutes before serving. Enjoy warm or at room temperature.