Grease baking tin. Trim bread edges. Crumble bread into baking tin. spread digestive biscuits crumbs evenly over bread. add half of chopped nuts on it
In a bowl, beat eggs lightly. Add butter and sugar. Blend well using hand mixer
Add milk, cream and beetroot puree. Mix well
Add spices and vanilla extract. Mix well
Pour the mixture on bread. Add remaining nuts on top. Allow mixture to soak for 15 minutes
Preheat oven to 180. Bake for 20-30 minutes. Do not allow pudding to dry up completely. Serve warm or cold as desired
