Creato con AI
Eggy Beetroot-Potato Pudding
40 min 239 kcal a porzione Facile
Ingredienti
4 Porzioni
- beetroot250 g
- potato250 g
- eggs3 pieces
- milk250 ml
- flour60 g
- sugar30 g
- salt1 pinch
Istruzioni
- 1
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish.
- 2
Peel and grate the beetroot and potato. Set aside.
- 3
In a large bowl, whisk the eggs until well combined.
- 4
Add the milk, flour, sugar, and a pinch of salt to the eggs. Whisk until smooth.
- 5
Fold the grated beetroot and potato into the egg mixture, mixing well to combine.
- 6
Pour the mixture into the prepared baking dish and spread evenly.
- 7
Bake in the preheated oven for 40-45 minutes, or until the pudding is set and the top is lightly golden.
- 8
Remove from the oven and let it cool for a few minutes before serving. Enjoy warm or at room temperature.
