Taking inspiraton from the produce grown in the Montessori Centenary Garden at the RHS Chelsea flower show, Chantelle created these tasty recipes for children to make at home.

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Beetroot are such a beautiful colour! They can make a bit of a mess though so be careful when you prepare them. This recipe is delicious – the chocolate gives the richness with the beetroot giving it some natural sweetness, perfect for children to make at home.

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Makes 8

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INGREDIENTS

100g honey

1 egg

100g plain yoghurt

30g cocoa powder

75g unsalted butter, melted

1 tsp baking powder

1/2 tsp bicarbonate of soda

125g wholemeal flour

120g peeled and grated beetroot

100ml hot water

pinch of salt

50g dark or milk chocolate

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METHOD 

 

Preheat the oven to 170°C.

 

Place all of the ingredients in the food processor in the order as above and whiz until smooth. Place in greased muffin pans or bundt tins and bake for 15-20 minutes until a skewer inserted comes out clean. Remove from the tins and allow to cool on a wire rack.

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Melt the chocolate and, using a fork, drizzle over the top of each cake.