Butterscotch & Parsnip Pudding Recipe

Ingredients

100g unsalted butter, softened plus extra to butter the pudding basin
100g buckwheat flour, plus extra for dusting
200ml strongly brewed earl grey tea
1 tbsp vanilla extract or seeds from ½ vanilla pod
1 tbsp freshly grated ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp mixed spice
200g medjool dates, pitted
½ tsp bicarbonate of soda
1 tsp baking powder
125g ground almonds
150g parsnips, peeled and coarsly grated
75g crystallised ginger, finely chopped
100g walnut halves, toasted and finely chopped
125g demerara sugar
2 tbsp black treacle
1 large egg
For the butterscotch sauce:
150ml double cream, plus extra to serve
100g unsalted butter, room temperature
1 tsp black treacle or honey

Prep: 20 mins | Cook: 50 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Lightly butter a 1.7 ltr pudding basin. Dust with just enough buckwheat flour to lightly coat. Tip out any excess flour. Set aside.

2. In a medium-sized pan, mix the tea, vanilla, ginger, cinnamon, cloves, mixed spice, dates and bicarbonate of soda. Gently simmer over a low heat till the dates are soft. Take the pan off the heat. Mush the dates with a spoon or fork to further break them up into a rustic date purée. Set aside.

3. Toss the baking powder, buckwheat flour, ground almonds, grated parsnip, chopped crystallised ginger and walnuts together in a large mixing bowl.

4. In a separate bowl, beat together 125g demerara sugar, 2 tbsp treacle and the softened 100g butter with electric beaters till light and fluffy. Beat in the egg.

5. Scoop the butter mix into the flour mix. Add the date and tea purée. Gently fold everything together till evenly mixed.

6. Spoon the batter into the pudding basin. Smooth the top with the back of a spoon. Pop in the centre of the oven. Bake for 50 mins or till a knife inserted in the centre comes out clean.

7. Meanwhile, make the butterscotch sauce. Pour the cream into a ckean pan and add the butter, 1 tsp sea salt and 1 tsp treacle or honey into a pan. Gently warm over a low heat, whisking constantly, till all the treacle has dissolved. Leave to cool a little, to allow it to thicken. If the butterscotch splits, give it a good whisk to bring it back together.

8. When the pudding is cooked through, remove from the oven and run a palette knife around the edge of the pudding basin to loosen the parsnip pud. Place a plate over the basin, then invert it to turn out the pudding. Spoon the butterscotch over the warm pud and serve with extra pouring cream.

9. Get Ahead
T he pud can be made the day before you want to serve it. Just pop in the oven to warm through before serving. It can also be frozen. Defrost overnight before warming through.

10. Individual Puds
For individual puds, use a 12-hole muffin tin, oiled and buttered as you would the pudding bowl. Bake for 15 mins or till cooked through.

Momma

Rating

jennycooks

I made this for Christmas and opted to steam it rather than bake it because I wanted to use my pudding steamer. I increased the cooking time. It worked well. I found this a really tasty pudding. I'd recommend finely chopping the ginger for a more even texture but otherwise it worked well. I'd probably put more sugar in the sauce too, because it's very butter/cream heavy.

RebeccaJayne

Excellent! Really delicious alternative to Christmas pudding, which would actually work at any time of the year in place of puddings such as sticky toffee etc... Lovely and light! I made them for Christmas Day as individual muffins, then froze half the uncooked dough, which I've just now cooked as two smaller puddings. Will be adding the recipe to my favourites - thank you!