Sticky toffee parsnip pudding recipe | Good Food

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