If You eat carrot cake… why wouldn’t you try this? Trust us, it’s deeelicous.
A cosy twist on classic sticky toffee pudding, with grated parsnip adding moisture and a gentle sweetness (no parsnip vibes, promise).
Serves: 6–8
Prep: 20 minutes
Cook: 40–45 minutes
Ingredients
Pudding
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200g pitted dates
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½ tsp bicarbonate of soda
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Approx. 1½ cups boiling water
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250g butter, softened (room temp)
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250g dark brown sugar
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4 eggs
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275g parsnips, grated (no need to peel)
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225g self-raising flour
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1 tsp freshly minced ginger
Sticky Toffee Sauce
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200g butter
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200g dark brown sugar
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300ml cream
Method
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Soak the dates
Place the dates in a bowl, sprinkle over the bicarbonate of soda, and cover with boiling water. Leave to soak for 10 minutes, then drain well.
Allow to cool slightly, then squeeze out as much excess liquid as possible. Mash with a potato masher or blitz in a blender to form a paste. Set aside. -
Prep the parsnips
Wash the parsnips well (no peeling needed), dry, and grate. Set aside. -
Make the batter
In a stand mixer or a large bowl using a hand mixer, beat the butter and sugar until pale and fluffy.
Gradually add the eggs, mixing well after each addition. -
Combine
Add the date paste, minced ginger, and flour. Gently mix with a spoon until just combined.
Fold through the grated parsnips until evenly incorporated. -
Bake
Pour the mixture into a buttered ovenproof dish.
Bake in a preheated oven at 180°C (170) fan for 40–45 minutes, until set and springy in the centre.
Sticky Toffee Sauce
While the pudding is baking:
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Add the butter and dark brown sugar to a saucepan over medium heat.
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Stir gently until the butter has melted and the sugar has dissolved.
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Pour in the cream and bring to a gentle simmer.
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Cook for 5–8 minutes, stirring occasionally, until thick, glossy, and spoon-coating.
To Serve
Remove the pudding from the oven, drizzle generously with the hot sticky toffee sauce, and serve with cream, custard, or vanilla ice cream.