Sticky toffee parsnip pudding

Sticky toffee parsnip pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 30 mins Cook: 30 mins

Easy

Serves 8 - 10

The parsnip makes the pudding extra light and soft – much like a carrot cake. Its earthy sweetness works wonderfully with the glossy caramel sauce

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (10)

  • kcal732
  • fat45g
  • saturates27g
  • carbs75g
  • sugars57g
  • fibre3g
  • protein5g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 125g unsalted butter, softened at room temperature
  • 150g pitted good-quality dates, roughly chopped
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 200g dark muscovado sugar
  • 3 large eggs, beaten
  • 200g self-raising flour
  • 2 tbsp treacle
  • ½ tsp ground ginger
  • 2 stem ginger balls, chopped, plus 2 tbsp of the syrup
  • 300g parsnip, peeled and coarsely grated
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

For the sauce

  • 200g unsalted butter
  • 200g dark muscovado sugar
  • 300ml pot double cream
  • ice cream, to serve

Method

  1. Heat oven to 170C/150C fan/gas 3 1/2 and butter and line the base of a 23cm square cake tin. In a bowl, cover the dates and bicarb with boiling water and leave to sit for 10 mins to soften, then drain and blitz to a rough paste in a food processor.

  2. Using an electric hand whisk or tabletop mixer, cream the butter with the sugar until golden and fluffy, then gradually beat in the eggs. Add the date paste, flour, treacle, ginger, stem ginger, syrup, parsnips and a pinch of salt. Mix to combine, and pour into the tin. Bake for 30 mins until a skewer inserted into the centre comes out with only a few crumbs attached.

  3. Meanwhile, make the toffee sauce. Put the butter, sugar and cream in a saucepan with 1 tsp flaky sea salt over a gentle heat. Cook, stirring, until the sugar has dissolved, the butter has melted and the sauce has thickened and is toffee coloured. Remove the cake from the tin and slice. Serve with the sauce and vanilla ice cream.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
helen707
3rd Feb, 2017
5.05
Lovely, did not make the sauce as feared just too sweet for us, but we loved the sponge, parsnip is a great addition! Enjoyed with a good dollop of vanilla ice cream...wonderful, and plenty of it as well for another day!
helen130778
30th Jan, 2017
2.55
Makes quite a dense sponge. I didn't have any stem ginger so added extra ground ginger. I like the idea of the parsnip in the pudding, therefore if I was to make again I would reduce the amount of parsnip to around 200g. I also found using dark muscovado sugar for the sauce made a very strong treacle like sauce. With was a little to rich. It certainly didn't look like the pale golden colour on the picture. It also seemed a little fatty, possibly too much butter in the sauce. So I would look at reducing the amount of butter and using light Muscovado sugar for the sauce. The recipe makes more than enough to service 6/8 people. So I've frozen the rest of the sponge and will just make a sauce when I next use it. Overall a nice tasting sponge, possibly a little too dense and a rather strong rich sauce. This recipe needs a few tweeks in my opinion. But worth a try.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.