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Easy Sticky Date Parsnip Pudding Recipe

Daniel Dohrman · October 31, 2022 ·

Sticky date pudding is a favourite in our house. Warm, sticky and sweet, you can hardly go wrong. Adding parsnip to it adds a slightly earthy note but in no way takes away from the classic flavour. Just don’t tell the kids they’re getting their veggies too! We enjoy our sticky date parsnip pudding with a good serve of cream and ice cream.

Serves 8

Preparation time 30 minutes

Cook time 45 minutes

Sticky date parsnip pudding recipe
Sticky date parsnip pudding recipe

Ingredients

300 grams of parsnip, finely grated

150 grams of dates, chopped

½ teaspoon of bicarbonate of soda

Water

125 grams of butter plus extra to grease pan

200 grams of brown sugar

200 grams of self-rising flour

2 Tablespoons of golden syrup

3 eggs

Sauce

200 grams of butter

200 grams of brown sugar

300ml of cream

Method

Preheat oven to 180 degrees Celsius

Place dates and bicarbonate of soda into a large heatproof bowl and cover with boiling water. Leave them to sit for 10 minutes for dates to soften. Drain water from dates and rinse. Place in a food processor and process until they are a paste. Set aside.

Place sugar and butter into a bowl and beat until fluffy. Add eggs to the mixture one at a time, beating well between each addition to fully combine.

Add the dates paste, golden syrup and parsnips. Mix to combine it all together.

Grease a 23 cm square cake tin using extra butter. Pour mixture into baking tray and cook in oven for 30 minutes or a skewer comes out clean when tested.

Whilst this cooking, make the sauce. Place butter, sugar and cream into a saucepan over gentle heat. Cook until butter has melted, sugar dissolved and thickened. It should resemble a toffee colour.

Pour sauce over cake. Serve with a dollop of cream or a scoop of ice cream.

Filed Under: In The Kitchen Tagged With: dessert, parsnip, sweet

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