Why we chose this dish
Our Pupils’ Choice
“Sponge – it’s lush” Esma, New Inn
Our Dietitian’s Choice
At first glance, a chocolate and beetroot dessert might seem an unusual choice from a dietitian. However, this recipe has been carefully developed to provide a delicious dessert while also delivering valuable nutrients.
The recipe contains less fat per portion and only small amounts of added sugar, with much of its sweetness coming naturally from fruit and vegetables. Fresh beetroot, cocoa powder and treacle all contribute to the dish's nutritional profile, including providing iron, an important mineral that supports normal cognitive function and the formation of healthy red blood cells.
With a combination of fresh oranges, orange juice and fresh beetroot, this dessert is also a source of vitamin C, which helps support normal immune function and enhances the absorption of iron from plant-based ingredients.
Served with our creamy custard, made from fresh semi-skimmed milk, this dessert also provides calcium, which is essential for the normal growth and development of children's bones and teeth. The milk contributes zinc too, a mineral important for normal growth, immune function and overall health.
A delicious dessert that combines great taste with the goodness of fruit, vegetables and dairy—proving that nutritious choices can be favourites too.
Sustainable School Meals
Supporting Welsh Producers
The semi-skimmed milk used in our custard is sourced from Wales, supporting Welsh farmers, local businesses and employment within the regional food supply chain. Sourcing dairy products closer to where they are consumed can contribute to shorter supply chains and reduced transport distances, while maintaining the high standards of quality, freshness and traceability expected in our school meals.