Parsnip butterscotch pudding recipe | Sainsbury`s Magazine

Ingredients

• 150g Medjool dates, pitted and roughly chopped
• 1 Earl Grey tea bag
• 1 tsp vanilla bean paste or extract
• 1 tsp ground mixed spice
• ½ tsp bicarbonate of soda
• 50g soft butter, plus extra to grease
• 50g light brown sugar
• 1 medium egg
• 1 ball stem ginger, finely chopped
• 100g self-raising flour
• 100g coarsely grated parsnip (1-2 parsnips)
• vanilla ice cream or cream, to serve
• 100ml double cream
• 75g dark brown sugar
• 30g butter
• pinch sea salt flakes