This recipe is a slightly modified version of this one from the River Cottage. 

Ingredients 

150g of flour 

250g of boiled, cooled, peeled beetroots 

Mormor in Swedish literally means 'mother mother' or mum's mum. A simpler translation would just be grandmother :) This chocolate pudding is so delicious and a nice, light chocolatey dessert. When my mormor and I made it for a family gather it was a bit hit! Also, this chocolate pudding could not be simpler to make as there is no hassle with gelatine. This also means that this recipe is great for vegetarians. I have yet to try the pudding with a non-dairy milk, but I am keen to try making it with almond milk or chocolate, soy milk.

Ingredients 

6 dl of milk (semi-skim, preferably whole milk; lactose free milk works fine too)
5 tbsp cornstarch
5-6 tbsp cocoa powder
3 tsp of vanilla (to taste)
Granulated or caster sugar for dusting

Cooking 

1. Add the milk, cornstarch, sugar and cocoa powder in a pan. 
2. If you decide to use lactose free milk, add another half tbsp of cornstarch at this point.
3. Let the mixture cook through on medium heat, whilst constantly mixing. This should not take more than a minute or two. The mixture should be the consistency of a thick custard. You will now that it is finished when it comes much harder to stir. 
4. Add the vanilla. 
5. Pour the mixture into a medium to large bowl. 
6. Dust some sugar on top to prevent a skin from forming. 
7. Let chill in the fridge for 2-3 hours. 
8. Serve with whipped cream.