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Veg plot




Beetroot and chocolate cake



250g plain cooked beetroot, drained

200g dark chocolate (70% cocoa)

200g plain flour

200g unsalted butter, melted

100g dark brown sugar

100g caster sugar

3 large eggs

2tbsp cocoa powder

2tsp baking powder

1tsp vanilla extract

For the icing



Pre heat the oven to 180°C/Gas Mark 4. Grease and line a 23cm loose bottomed cake tin.

Chop the beetroot into quarters and puree in a food processor.

Break the chocolate into small pieces and put to one side – some larger pieces will give the cake a great texture.

Add the remaining ingredients, including the broken chocolate, to the processor and whizz until well mixed. Pour into the prepared cake tin and lightly level out the surface.

Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.


Carrot Cake



2 eggs separated

200g soft brown sugar

150g soft butter

2 tbls. warm water

150g self-raising flour

1 tsp. baking powder

1 tsp. mixed spice

1 tsp. cinnamon

1 tbls. chopped nuts

1 tbls. sultanas

175 g grated carrot


For the topping

50g butter (room temperature)

25g icing sugar

250g full-fat cream cheese (room temperature)

A few drops of vanilla extract



Preheat oven to Gas Mark 5 190oC

Grease and line a 20cm round cake tin

Cream the egg yolks, sugar, butter and water together

Sieve the dry ingredients into a large bowl

Add the nuts, sultanas and carrots

Make a well in the centre and add the egg mixture. Stir thoroughly

Whisk the egg whites until soft peaks are formed. Gently fold into the mixture.

Pour into the tin and bake for 45-50 minutes until firm.

Combine the ingredients for the topping and cover the cake when cool.

Courgette Tea Bread



1 large egg

125ml/4fl oz sunflower oil

175g/6oz courgettes, washed and trimmed

150g/5oz whole-wheat flour

½tsp baking powder

1tsp bicarbonate of soda

1tsp ground cinnamon

175g/6oz soft dark brown sugar

75g/3oz sultanas

75g/3oz walnuts, chopped



Preheat the oven to gas mark 4/180o C/350o F. Grease and line the base of a 2lb /900g loaf tin.

Beat the egg and sunflower together in a jug. Grate the courgettes into a large bowl using a medium sized grating blade.

Sift the flour, baking powder, bicarbonate of soda and spices into the bowl and stir in the sugar, sultanas and walnuts. Pour in the oi land egg from the jug and mix to a thick batter. Pour into the prepared tin.

Bake in the oven for about 1 hour or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then turn out to colon a wire rack. Store in a cool place for up to 1 week.






Courgette Tea Bread

Chocolate and Butternut Squash Brownies




400g butternut squash

100g dark chocolate

4 medium size free-range eggs

200g caster sugar

100g cocoa powder

2 tbsp plain flour

2 tsp baking powder




•Preheating the oven to 180C Gas Mark 4

•Grease a 20cm x 20cm baking tin and line it with baking paper

•Peel and dice the butternut squash into small squares, transfer to a bowl and cover with water.

•Place cling film over the bowl and then heat in the microwave on high for 8-10 minutes. When the squash has become soft, drain away the excess water.

•Roughly chop your chocolate and add to the squash, allowing it to melt before using a hand-blender to mix until it becomes a puree.

•Crack the eggs into a separate bowl and add the sugar, whisking until the mixture becomes light and fluffy.

•Gently fold in the cocoa powder, baking powder and flour, followed by the squash and chocolate puree.

•With all the ingredients combined, transfer to the baking tin and bake for around 25 minutes. Once the brownies have set, remove from the oven and allow to cool, before cutting into squares.

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