Posh budget recipe for 8 - 10 people, takes only 30 mins; recipe has unsalted butter, dates, bicarbonate of soda, dark muscovado sugar, large egg, self-raising flour, treacle, ground ginger, stem ginger, parsnip, unsalted butter, dark muscovado sugar, double cream and ice cream.
Sticky toffee parsnip pudding
Course: Posh budget
Servings
8 - 10
servings
Prep time
30 mins
Ingredients
- Bicarbonate Of Soda: 1/2 tsp bicarbonate of soda
- Unsalted Butter: 125g unsalted butter, softened at room temperature
- Self Raising Flour: 200g self-raising flour
- Large Egg: 3 large eggs, beaten
- Parsnip: 300g parsnip, peeled and coarsely grated
- Double Cream: 300ml pot double cream
- Ground Ginger: 1/2 tsp ground ginger
- Dark Muscovado Sugar: 200g dark muscovado sugar
- Treacle: 2 tbsp treacle
- Stem Ginger: 2 stem ginger balls, chopped, plus 2 tbsp of the syrup
- Ice Cream: ice cream, to serve
- Dates: 150g pitted good-quality dates, roughly chopped
Directions
- 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.
- 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.
- 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.
