Sticky toffee parsnip pudding - Good Food Middle East
The parsnip makes the pudding extra light and soft – much like a carrot cake. Its earthy sweetness works wonderfully with the glossy caramel sauce
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Cooking tools:
- Cake pan
- Fine-mesh sieve
- Peeler
- Grater
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 125g unsalted butter, softened at room temperature
- 150g pitted good-quality dates, roughly chopped
- ½ tsp bicarbonate of soda
- 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
- 200g unsalted butter
- 300ml pot double cream
- ice cream, to serve
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